Potato Leek Soup with Black Olive Tapenade

Here is one of my favorite soups from a post I wrote a year ago.  It is so rich and delicious.  You will not be sorry!

We visited a restaurant in Carlton called Cana’s Feast in October and had this delicious soup.  This recipe is my adaptation and as close as I could come to recreating it.  An immersion blender is really helpful for this.  If you enjoy pureed soups it’s a great tool to have in your kitchen.  You can blend right in the pot without having to transfer any hot liquids to your blender.

  • 4 T. butter
  • 4 leeks, white and light green parts only, washed and sliced
  • 4-5 medium Yukon Gold potatoes, peeled and diced
  • Salt and pepper
  • 32 oz. Chicken Stock
  • 2 sage leaves
  • ¼ C. cream
  • ¼ C. black olives, chopped
  • 1 t. olive oil
  • Truffle oil and cream (optional)

In a large soup pot, melt the butter over medium heat.  Add the leeks and potatoes, season with salt and pepper, cover and sweat for 10 minutes.  Add the chicken stock and sage leaves and bring to a simmer.  Simmer for 10-12 minutes or until potatoes are tender.  Puree until smooth.  At this point you can decide to strain the soup through a wire mesh sieve if you like a silky smooth finish.  If you like a little more texture you can skip the straining.  Taste the soup for seasoning and keep warm.  In a small bowl combine chopped olives and olive oil with a pinch of salt and pepper.  Ladle the soup into bowls and garnish with a teaspoon of the olive mixture in each bowl.  Drop two or three drops of truffle oil on top (a little goes a long way) and serve.  If you like you can also drop a little fresh cream on top for color contrast.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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3 Responses to Potato Leek Soup with Black Olive Tapenade

  1. Libby says:

    I love it…..Mandy’s favorite soup is the Roasted Butternut Squash with Crispy Fried Shallots, and mine is the Potato Leek with Black Olive Tapenade. Two in a row – you sure hit the nail on the head! I’m inspired once again…..

  2. Harley says:

    Both those soups are incredible, but my favorite pureed soup is the spicy cabbage soup with mustard seeds. Actually, one of my favorite dinners was when you simply made three soups and everyone could try whatever! These three would make a great trifecta.

  3. I will consider the truffle oil and cream mandatory!

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