Potato and Leek Soup with White Truffle Oil
Michael Salmon, Hartstone Inn

½ pound leeks, white and light green parts only sliced (about 3 cups)
2 Tablespoons unsalted butter
½ cup chopped yellow onions
2 garlic cloves, minced
1 pound red potatoes, peeled and cut into 1-inch dice (about 2½ cups)
4 cups chicken stock
1 bay leaf
1 sprig fresh thyme
Salt and white pepper to taste
4 teaspoons white truffle oil
1 Tablespoon coarsely chopped Italian parsley leaves
¼ cup crisp croutons

Thoroughly soak, wash, and drain the water from the leeks. In a 4-quart saucepan, melt the butter and saute the onions for 5 minutes over medium heat. Add the garlic and cook for 2 minutes and then add the leeks and cook for 4 more minutes.

Add the potatoes, chicken stock, bay leaf, and fresh thyme sprig. Bring to a boil and simmer for 30 minutes. Remove the bay leaf and thyme sprig. Puree the soup with either an immersion blender or a regular household blender until smooth. Adjust seasoning with salt and white pepper.

Ladle the soup into the desired serving bowls. Drizzle with the white truffle oil and sprinkle with the Italian parsley and croutons.

Serves 6.

Michael Salmon is the chef and owner of The Hartstone Inn.