I just don’t understand why people don’t make more soup. People always love it. And it’s way easier than doing an appetizer plus you can make it ahead of time. Drop the appetizer from your menu and slide in a soup. Half the work and just as impressive. Ask yourself – would you rather be fussing with a fancy appetizer with the main course on it’s heels or ladle a bit of soup into a bowl. I vote for easy! You can make the basic recipe without the truffle and serve it hot or cold. If you do that, add a teaspoon of salt when you add the potatoes and then adjust seasoning at the end. If you are going to serve it cold make sure you check your seasoning when it’s cold. It will need more salt. Truffle salt is just that. Salt with bits of truffle. Unlike truffle oil which is an artificial flavouring agent (still tasty), truffle salt is based on the real deal. Purists will slam you for using truffle oil. I like the salt better but the oil is still a fun ingredient to play with. You can use truffle oil here if you want – I’m not with the truffle police. Either way it’s truffled leek and potato soup in my books. But please do try it with truffle salt if you can. It’s a whole different level of wow.
