Potato Soup

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Delicious creamy potato soup with a hint of truffle and thyme. An easy soup recipe, but with a luxurious and exclusive twist of truffle.




Chop the onion and garlic finely and sauté in a stockpot with a little oil.
Add the potatoes in pieces.
Add the thyme and cook for 1 minute, then add the water and bring to a boil.
Dissolve the stock cubes in it. Let the soup cook for about 15 to 20 minutes until the potatoes are well cooked.
Puree them finely with a stick blender.
Then add the cream, the truffle oil and half of the grated Parmesan cheese and stir through.
Taste to see if the soup could use a pinch of salt or pepper.
Serve the soup in plates or bowls and garnish with the rest of the Parmesan cheese. Drizzle in some extra truffle oil if needed and garnish with a sprig of thyme.
Tip: do you want to make the soup completely luxurious? Then you can add a little shaved fresh truffle or truffle tapenade after serving.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
potato truffle soup

Source: Leukerecepten by leukerecepten-nl.
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