Start by melting your butter and adding in 2 tbsp of White Truffle Oil. On a medium heat start to cook your diced potato, leek and shallot. Sauté for 5-10 mins but avoid caramelising the leeks.
Next add in stock, mustard, pepper and nutmeg. Simmer the soup for 15-20 mins. Once the potatoes are soft add cream and blitz into a smooth texture with a stick blender. Season to taste with salt and warm through on a low heat.
Make your croutons by frying some very small, diced potato and leeks in Black Truffle Oil until crispy. When golden toss in a bowl with sea salt and freshly chopped chives and serve on top of your Truffled leek and potato soup
Serve with fresh sourdough on the side and extra Black or White Truffle Oil drizzled on top of the soup.