Leek and Potato Soup with Truffled Crispy Potato Skin

Ingredients

• 2 leeks

• 5 large Maris Piper potatoes (peeled and cut into cubes)

• 1 onion

• 650ml vegetable stock

• 1 garlic clove

• 70g butter

• 150ml cream

• 150ml milk

Method

1. In a non-stick pan melt your butter and then add in your sliced leeks and onion and cook on a low heat until soft.

2. Whilst your leeks are braising, peel your potatoes and spread your potato peelings over a baking tray, drizzle with truffle oil, salt and pepper and bake on the top shelf for 15 minutes at 180º until crispy and golden.

3. Add in your diced potatoes and garlic and cook for 5 minutes before adding in your stock. Cook for 25 minutes until your potatoes are soft then add your milk and cream. Cook for a further 2 minutes.

4. Puree in a blender until smooth, taste and season to taste and serve with crispy potato crisps and a drizzle of truffle oil and thyme.