Although Leek and Potato Soup might be a classic in some countries, in Poland (or at least in the area I live), it is unknown. A few years ago we went to Italy for our skiing holiday. We reached our destination after two days of driving, but it was too early to go to our hotel. So we decided to have lunch at first. We found a busy, family type restaurant, and that was the place where I tried this soup for the first time.
Leek and Potato Soup is already delicious by itself. However, truffle oil moves it up to quite another level. Although the below recipe obviously is not the same as at that restaurant, the soup is as lovely as the one I had a few years ago. I have made it so many times since then, and it is always greatly appreciated by everyone. It is important though to have a high quality truffle oil: the one with truffle’s pieces rather than one with just its aroma.
Based on BBC Good Food recipe
* The recipe for the Concentrated Vegetable Stock Paste you will find HERE.
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