Organic Potato and Leek Soup with Truffles

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 3 large leeks, white and pale green parts only, sliced in rounds
  • 2 pounds Yukon Gold potatoes, peeled and diced small
  • 3 cups chicken stock
  • 1 1/2 cup heavy cream
  • 1 ounce black truffle, thinly sliced

Getting it done:

To serve

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