1. In a saucepan, add the olive oil over high heat and sauté the onion and leek until they soften and turns golden.
2. Add the mushrooms and cook for 3-4 minutes, add the potatoes and season with salt and pepper.
3. Add the broth and cook over medium heat for 40 minutes. After the soup is cooked, add the truffle sauce and using a hand blender, grind it until smooth and creamy
4. Finally, add the fresh cream (if desired) and return to the heat and adjust the flavor with salt and pepper if needed.
5.Garnish with the truffle oil
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