Potato, Leek, and Raclette Soup with Broccoli and Truffle Oil | culture: the word on cheese

Ingredients

• 2 tablespoons unsalted butter
• 4 leeks (tops trimmed and thinly sliced)
• Pinch kosher salt
• 2 pounds potatoes (such as Yukon Gold, peeled and cut into ½-inch cubes)
• 8 cups vegetable stock
• 24 ounces broccoli (cut into ½-inch florets)
• 1½ cups grated raclette
• 1 teaspoon truffle oil (to garnish)
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1½ cups fresh sourdough bread
• 2 tablespoons minced parsley