Method
10 min
In a 5l pot sauté the leek, water, stock cubes, bouillon and truffle for about 10 min.
Add the chopped potatoes and give it a stir. Fill up the pot with water. Bring to boil and allow boiling until the potatoes are soft.
Remove from heat and use a blender or a hand blender to cream it.
Add the soycream and parsley.
Serve with roasted seeds and a drizzle of truffle oil.
