Potato Leek Soup
Chef Richard Earl of Luce – Los Angeles, CA
Adapted by StarChefs

Yield: 6 to 8 Servings


Sauté leeks over medium heat for several minutes, until tender. Add potatoes and enough stock to cover; cook until potatoes start to crumble. Puree mixture in blender, adding more stock as necessary to thin out. Finish soup with cream. Strain through a china cap. Season to taste with salt and pepper.

Ladle soup into bowls and garnish with crispy fried leeks, chopped chives, bacon bits and a drizzle of truffle oil.

Wine Pairing:
An earthy sake such as the Rihaku “Wandering Poet” Junmai Ginjo