Potatoes and leeks: a classic combination that’s impossible not to love! It also makes for one of the most universally loved soups.
The classic potato-leek soup, though, has a mind-boggling amount of heavy cream in it. So in this version, I omit the heavy cream altogether and replace it with a dollop of crème fraîche. The soup turns out much lighter in both calories and texture, while the delicate flavor of the Yukon Gold potatoes is allowed to shine. But that’s not all… I also love to dress it up with parsley pesto crostini and a drizzle of white truffle oil.
This luscious soup is always a hit at my dinner parties, and for good reason: it smells heavenly, looks gorgeous and tastes even better!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.