Potato soup with truffle oil

Comfort food with a classy touch

份量 4 persons, 準備時間: 0 minutes, 料理時間 20 minutes


  • 3 spring onions
  • 4 tablespoons olive oil
  • 300 g potatoes, in small cubes
  • 125 ml crème fraîche
  • 1 teaspoon thyme
  • 750 ml chicken stock
  • 250 g assorted mushrooms
  • 100 g Parmesan cheese, grated
  • 1 tablespoon truffle oil


  • Cut the spring onions into rings, keeping the white and green parts separate. 'Heat 2 tablespoons of oil in a soup pot and sauté the white parts of the spring onions.
  • Add the potato, stir-fry for 2 minutes, then add the crème fraîche and thyme. Pour in the stock, bring everything to the boil and let the soup simmer gently for 10 minutes.
  • Meanwhile heat the rest of the oil in a frying pan and fry the mushrooms for 5 minutes, then generously season to taste and drizzle with truffle oil.
  • Purée the soup with the hand blender and season to taste.
  • Serve the soup in deep plates, add the fried mushrooms and sprinkle with cheese and the spring onion greens.
  • 20 minutes total preparation time
Potato soup with truffle oil

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