Truffle Potato Soup
Ingredients
- 3 pounds Certified SC Grown potatoes, peeled and quartered
- 6 cups chicken stock, or enough to cover the potatoes
- 1 cup heavy cream
- 2 tablespoons white truffle oil, plus more to taste
- Kosher salt, to taste
- Ground white pepper, to taste
- Chopped fresh chives, for garnish
- Crème fraîche, for garnish
Instructions
- Place the potatoes in a large pot and add enough chicken stock to cover.
- Bring to a boil over medium high heat, then reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes.
- Working carefully, purée the potatoes and cooking liquid with an immersion blender until smooth.
- Stir in the heavy cream and truffle oil. Season with salt and white pepper to taste.
- Return the soup to low heat and warm gently until heated through. If the soup is too thick, add additional chicken stock until the desired consistency is reached.
- Ladle into bowls and garnish with chopped fresh chives and a small spoonful of crème fraîche. Serve warm.
Notes
- White truffle oil can vary significantly in strength. Start with less and add more to taste if needed.
