Potato soup is a filling, creamy soup with stock as a base. And because purple Truffle potatoes are used, the soup has a lovely light purple colour! Fun and nutritious! Do note: we use purple, firm texture, truffle potatoes for this recipe. Firm texture potatoes are normally not ideal for making soup: we recommend that you not use any other firm texture potato variety for this recipe to prevent disappointing results!

NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Hand blender

INGREDIENTS

• 1 kg truffle potatoes
• 1 leek
• 2 onions
• 1 small bunch of spring onions
• 1/4 bunch parsley (approx. 10 grams)
• 2 tablespoons butter or olive oil
• 5 litre stock (vegetable- chicken- or beef stock)
• 200 ml single cream or whipping cream
• salt and pepper

METHOD OF PREPARATION

• Cut the potatoes into pieces (approx. 2×2 cm) and finely chop the onions.
• Slice the white part of the leek into thin rings (approx. 4 mm) and slice the green part of the leek and the spring onions into coarse pieces.
• Heat the butter or oil in a soup pan and sauté the onion, the green pieces of leek and the spring onions for about 10 minutes.
• Remove the stems of the parsley and set aside. Finely chop/cut the leaves.
• Add the pieces of potato and continue sautéing for a few minutes.
• Add the stems of the parsley and the stock.
• Allow the soup to boil for about 15 minutes and then puree the mixture using the hand blender.
• Add the white pieces of leek and the spring onions to the soup, allow to boil for one minute and add the parsley (except for a small amount for garnishing).
• Stir as you add the cream and season to taste with salt and pepper.
• Serve the soup in bowls with a sprinkle of fresh parsley on top.

Enjoy!