Potato and Truffle Soup

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Down in Pike Place Market in Seattle, there is a shop that sells oils and they always have potato soup with truffle oil in little tasting cups.  My kids always insist on stopping by there to get some.  So, last night I started messing around with my own version of potato and truffle soup, using a small amount of cream, since we have a few lactose intolerant family members.  This was delicious and creamy, even without a lot of heavy cream.

Potato and Truffle Soup

2 lbs. russet potatoes, peeled and cut into 1/2 in. chunks

2 quarts chicken broth

1/2 t. garlic powder

1/2 t. onion powder

1/4 c. heavy cream

salt and pepper to taste

white truffle oil

In a large stock pot over medium heat, add 1 quart chicken broth and the potatoes.  Simmer potatoes until very soft and breaking apart.  Take off heat, mash potatoes until smooth. Add onion powder, garlic powder and salt and pepper to taste.  Put back on heat, add heavy cream and more chicken broth to desired consistency. Simmer for about 5 minutes to reheat.  Serve in bowls with a couple of drops of truffle oil in center.

 

 

 

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