Leek & potato soup with smoked raclette & truffle oil
Elly Curshen’s Borough Market recipes for a rich, indulgent winter soup with lashings of smoky Swiss cheese
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Ingredients
- 20g butter
- 1 leek
- 2 medium potatoes
- 750ml vegetable stock
- 80g smoked raclette, finely grated
- 1 tsp truffle oil, to garnish
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