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


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

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