Leek and Potato Soup with Truffled Croutons

Serves 4


  • 500g potatoes, peeled and diced
  • 1 large leek, finely diced
  • 1 shallot, finely diced
  • 50g butter
  • 1 litre of vegetable stock
  • 250ml double cream or whole milk
  • 1 tsp Dijon mustard
  • ½ tsp white pepper
  • Pinch of grated nutmeg
  • Pinch of sea salt

    For the cirspy croutons:

  • 1 potato, finely diced
  • 1 tbsp finely chopped chives
  • ¼ leek tops, finely sliced lengthways
  • 2 tbsp White Truffle Oil
  • 2 tbsp Black Truffle Oil


  1. Start by melting your butter and adding in 2 tbsp of White Truffle Oil. On a medium heat start to cook your diced potato, leek and shallot. Sauté for 5-10 mins but avoid caramelising the leeks.
  2. Next add in stock, mustard, pepper and nutmeg. Simmer the soup for 15-20 mins. Once the potatoes are soft add cream and blitz into a smooth texture with a stick blender. Season to taste with salt and warm through on a low heat.
  3. Make your croutons by frying some very small, diced potato and leeks in Black Truffle Oil until crispy. When golden toss in a bowl with sea salt and freshly chopped chives and serve on top of your Truffled leek and potato soup
  4. Serve with fresh sourdough on the side and extra Black or White Truffle Oil drizzled on top of the soup.