2 tablespoons extra virgin olive oil
2 large leeks (white and pale green parts only) sliced thin
1 1/2 pounds Yukon Gold potatoes, peeled and diced
1/2 pound celery root, peeled and diced small
3 cups chicken stock
1 cup whole milk
1/2 cup heavy cream
1/2 ounce black truffle*, thinly sliced
Kosher salt and fresh ground white pepper
Directions:
In a large soup pot, heat oil over medium heat. Add leeks and cook, while stirring, until softened. Add potatoes and celery root and season with salt and pepper. Stir and cook for 1 minute. Add stock and bring to a boil. Drop heat to a soft simmer and cook for 30 minutes, until potatoes are tender and falling apart. Add milk and stir. Turn off heat. Transfer soup to a blender or use an immersion blender and puree until smooth. Add cream and adjust seasoning to taste. Place in soup pot and keep warm for service.
To serve:
Ladle soup into 8 bowls and top with sliced truffle. Serve immediately.