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Potato, Leek, and Raclette Soup with Broccoli and Truffle Oil

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Ingredients
  

Soup

  • 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

Breadcrumbs

  • 2 tablespoons olive oil
  • 1½ cups fresh sourdough bread
  • Pinch kosher salt
  • 2 tablespoons minced parsley

Instructions
 

  • 2 tablespoons minced parsley
  • Warm butter, leeks, and salt in a large pot or Dutch oven over medium-high heat. Cook until sizzling, stirring frequently, then cover and reduce heat to low. Cook for 10 minutes more, or until leeks have softened.
  • Add potatoes and stir, then pour in vegetable stock until leeks and potatoes are just covered. Bring to a simmer, adding salt and pepper to taste. Increase heat to medium and simmer until potatoes are soft, 25 to 30 minutes. Add more stock as needed to keep potatoes and leeks covered.
  • Once potatoes are soft and break apart easily, use an immersion blender or a food processor to puree until smooth. (Cool slightly before transferring to a blender or food processor. Return the blended soup to the pot.)
  • To the same pot over medium heat, add broccoli and cook until slightly tender, 5 minutes.
  • Add raclette and stir until completely melted. Adjust seasoning as needed.

Breadcrumbs

  • Toast olive oil, bread, and salt in a large skillet over medium heat, stirring frequently, until toasted and golden brown, 8 to 10 minutes. Add pepper to taste, followed by parsley. Cook for 1 minute more. Remove from heat and set aside.

To Serve

  • Divide soup into bowls and top with truffle oil and toasted breadcrumbs.