3 tablespoons olive oil 2 leeks, trimmed and chopped 500 g/1 lb 2 oz potatoes, sliced
3/4 quantity Vegetable Stock
300 ml/ 1/2pint milk
120 ml/4 fl oz double cream
12 bread slices, crusts removed 100 g/3 1/2 oz fontina cheese, sliced


1.Heat the olive oil in a saucepan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2. Add the potatoes and cook for a further 5 minutes until lightly browned, then pour in the stock and milk.
3.Season with salt, cover and cook over a medium heat for 45 minutes. Transfer to a food processor and process to a purée, add the cream and process again.
4.Return to the pan and keep warm over a very low heat. Toast the bread on 1 side under a preheated grill, then turn over, top with the slices of fontina and grill until the cheese melts.
5.Taste the soup and adjust the seasoning if necessary. If it requires thickening, place it on the heat for a little longer.
6.Ladle into individual soup plates and garnish with the truffle. Serve with the fontina toast.

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