Potato leek soup is my friend Rose’s signature soup. Rose makes it every time she has a gathering, and it is always a big hit. Rose usually serves her potato leek soup with a side of lavender & herb-flavored sea salt and truffle oil, which transforms an already delicious soup into something decadent.

Here is a recipe for a very yummy, creamy potato leek soup courtesy of my friend Rose.

Potato Leek Soup with Herb Flavored Sea Salt & Truffle Oil
recipe courtesy of Rose

Ingredients:

• 2 tbsp unsalted butter
• 1 medium onion, thinly sliced
• 3 leeks, sliced
• 3 large baking potatoes ( I use Yukon), peeled and cut into 1/4-in thick slices
• 3 (14 1/2-oz) cans vegetable broth
• 1tsp salt
• 1/4 tsp pepper
• For Toppings: shredded cheddar cheese, crumbled cooked bacon, chopped fresh chives, sea salt herbs de Provence, truffle oil (all optional)

Directions:

• Melt butter in a large saucepan over low heat; stir in onion and leeks.  Cover and cook for 20 minutes, stirring occasionally.
• Next add potatoes; cover and cook for 15 minutes. Add in broth, salt and pepper and bring to a boil.  Reduce heat and simmer for 30 minutes or until potatoes are tender.  Remove from heat and cool slightly.
• Process soup in batches in a blender or with an immersion stick blender, until smooth (or to your liking).   Return to saucepan and cook over medium heat until thoroughly heated.
• Serve with seasoned sea salt and truffle oil.