Potato truffle soup

Name: Potato truffle soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 persons
Cuisine: World
Ingredients: 1 celery stalk; about 500 gram floury potatoes; 3 bay leaves; 2 garlic cloves; 1 onion; 750 ml vegetable stock; olive oil; 1 fresh truffle (we used French truffle from the Périgord, but you can also use truffle paste from a jar); pepper and salt to taste; 250 ml unsweetened heavy cream

This potato truffle soup feels like a bit of luxery, in your own home. A creamy soup, delicious as a starter for the Holidays or fancy dinner.

Recipe potato truffle soup

Made by Véronique

Published at 2017-09-06, this recipe is for 6 persons and takes 40 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

30 minutes

Total time

40 minutes

Preparation -10 minutes

Peel the potatoes, rinse them under cold running water and divide them into coarse chunks. Rinse the celery stalk and chop into small pieces. Peel and finely chop the onion and garlic cloves.

Finishing the potato truffle soup - 30 minutes

Heat olive oil in the medium-sized pan and sauté the onion and garlic. After a few minutes you can add the potatoes, celery and bay leaves. Stir occasionally,

Pour in the vegetable stock and bring to a boil. Turn down the heat and let it simmer for about 15 minutes. As soon as the potatoes and celery has softened enough, you can remove the bay leaves.

Blend the soup with an immersion or regular blender. If you prefer, you can sieve the soup to get rid of any celery strings. Season with pepper and salt.

Whip up the heavy cream until you've reached the thickness of yogurt. Divide soup over plates or bowls, divide some whipped cream on top and finish with truffle.

If you're using canned truffle, be careful cause they tend to taste stronger than fresh truffle. Enjoy!