Why you will love this leek velouté
This leek and potato velouté with white truffle oil transforms a classic French dish into a gourmet and refined meal. The sweetness of the leeks, the melt-in-the-mouth potatoes, and the creaminess of the cream pair perfectly with the earthy and luxurious notes of white truffle oil. Ready in 40 minutes, it impresses with every serving.
Ingredients (4 servings)
- 4 leeks (white and light green parts), sliced
- 400 g starchy potatoes (such as Bintje), diced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 40 g butter
- 1 liter quality chicken broth
- 150 ml heavy cream
- 2 tbsp white truffle oil
- Salt and white pepper to taste
- Grated nutmeg
For the garnish
- Chopped chives
- Quenelle of heavy cream
- Drizzle of white truffle oil
- Fleur de sel
Step-by-step preparation
Step 1 – Sweat the vegetables
In a large saucepan, melt the butter over medium heat. Sweat the onion and garlic for 3 minutes without browning. Add the sliced leeks and cook for 8 to 10 minutes until tender and translucent.
Step 2 – Cook the potatoes
Add the diced potatoes and the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are very tender.
Step 3 – Blend and add cream
Blend the soup with an immersion blender until it reaches a perfectly smooth and silky consistency. Incorporate the heavy cream and season with salt, white pepper, and nutmeg. Reheat gently without boiling.
Step 4 – Finish and serve
Pour the velouté into warm bowls. Place a quenelle of heavy cream in the center. Drizzle with a generous amount of white truffle oil. Garnish with chopped chives and a pinch of fleur de sel. Serve immediately.
Chef's tips
- Truffle oil: always add it off the heat to preserve its delicate aromas — heat destroys the truffle's aromatic compounds.
- Texture: for an even silkier velouté, pass it through a fine mesh sieve after blending.
- Leeks: wash them thoroughly by splitting them in half to remove all traces of dirt.
- Storage: keeps for 3 days in the refrigerator. Only add the truffle oil at the moment of serving.
Nutritional information (per serving)
- Calories: ~320 kcal
- Protein: 6 g
- Carbohydrates: 32 g
- Fat: 19 g
FREQUENTLY ASKED QUESTIONS
WHAT IS THE DIFFERENCE BETWEEN A VELOUTÉ AND A CREAM SOUP?
A velouté is a soup that is blended and passed through a sieve to achieve a perfectly smooth and silky texture, generally thickened with cream. A cream soup is simply a soup blended with cream, without necessarily being strained. The velouté is therefore more refined and smoother than a standard leek cream soup.
CAN THIS VELOUTÉ BE MADE AHEAD OF TIME?
Yes! Prepare the velouté up to 3 days in advance and store it in the refrigerator without the truffle oil. Reheat gently over low heat while stirring. Add the truffle oil and garnish only when serving to preserve the aromas.
WHERE CAN I FIND WHITE TRUFFLE OIL?
White truffle oil can be found in delis, gourmet shops, and online. Choose an oil based on extra virgin olive oil with natural truffle aromas. Avoid cheap versions that use artificial flavorings — quality makes all the difference in this dish.
CAN THIS VELOUTÉ BE MADE WITHOUT CREAM?
Yes! Replace the heavy cream with coconut milk for a dairy-free and slightly exotic version, or with Greek yogurt for a lighter version. You can also simply increase the amount of potatoes to achieve a naturally creamy texture.
CAN THIS VELOUTÉ BE FROZEN?
Yes, the velouté freezes very well for up to 3 months, but without the cream and truffle oil. Add them after thawing and reheating. Thaw slowly in the refrigerator and reheat over low heat while stirring to regain a smooth texture.
HOW DO I PROPERLY CLEAN LEEKS?
Slice the leeks lengthwise up to 5 cm from the base. Spread the leaves apart and rinse thoroughly under cold water, rotating the leaves to remove all traces of dirt. Dry them before slicing. This step is essential because leeks often trap a lot of dirt between their layers.