Leek & potato soup with smoked raclette & truffle oil
A rich, indulgent soup with lashings of smoky Alpine cheese
Recipe Meta
Prep
10 mins
Cook
20 mins
Serves
4-6
Difficulty
Medium
Ingredients
- 20g butter
- 1 leek
- 2 medium potatoes
- 750ml vegetable stock
- 80g smoked raclette, finely grated
- 1 tsp truffle oil, to garnish
Method
Trim the dark green tops from the leeks then finely slice the rest and soak in warm water while you thinly slice the potatoes.
Heat the butter in a large, heavy, lidded pan over a medium heat. Drain the leek then add to the pan, with a pinch of salt and cook with the lid on for 4-5 mins until softened but not browned. Add the sliced potatoes, stir to combine with the leek, then pour in the stock to cover. Bring to a simmer, cover and cook for 15 mins until the potatoes are fully soft.
Blend the soup until very smooth then pour back into the pan over a low heat. Stir in the grated cheese, mixing until it melts completely. Season with black pepper to taste.
Serve hot, topped with the truffle oil.
Image: Stuart Ovenden
