Leek and Potato Soup with wild mushrooms and truffle oil froth

An interesting take on the classic soup recipe.


  • 1 chopped onion
  • 4 medium leeks sliced (not the woody green stalk)
  • 3 potatoes (cut into cubes)
  • 50 g butter
  • crème fraiche
  • rosemary or sage
  • calt/black pepper
  • good chicken stock or vegetable stock
  • whipped cream for serving if desired


  1. Sweat the chopped onion with lid on pan in half the butter until clear not brown.
  2. Add the leeks and sweat for futher 6/7 minutes, this helps bring out sweetness of the leeks and onion.
  3. Stir in the potatoes coating them buttery oniony flavours.
  4. Pour in the chicken/veg stock, adding sprig of rosemary or sage.
  5. Bring to boil and leave to simmer for 10-15 min until potatoes cooked.
  6. Remove herb sprig, check seasoning and then blend using a hand blender.
  7. You can add 1 tblsp of cream at this stage if you wish.
  8. Flash fry the mushrooms in the rest of the melted butter, season with black pepper, and arrange in centre of bowl with tsp of whipped cream on top.
  9. Finally pour the soup around the mushrooms and drizzle a little of the truffle oil on top.
  10. Serve immediately.


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