Truffle potato soup


Soup-posedly amazing

Soup-pose it’s a cold day and you’re in desperate need of warming up. What could be better than a steaming-hot pot of soup? Not much. It’s the ultimate winter food for me. Especially potato soup, as it’s so earthy. The truffle part is a secret food obsession of mine. While I am generally a happy-go-lucky, down-to-earth kinda gal, I am totally crazy for truffles. Yes, I know they are not exactly a bargain, but I guess once in a while treating yourself to a bit of luxury is actually a good thing. Don’t worry though, as this recipe does not cost a fortune, as it uses truffle oil. A simple, yet very delicious weekday dinner that is perfectly filling thanks to the potatos, but at the same time light enough to not make you feel like you’ve been hit by a calorie bomb.

At a glance
  • Servings: 4
  • Calories per serving: 278 kcal
  • Preparation time: 15 minutes
  • Time from start to finish: 30 min

  • 8 medium-sized potatos
  • 1.5 cup (12 ounces/350 ml) of oat milk
  • 1.5 cup (12 ounces/350 ml) of vegetable broth
  • 4 tablespoons of white truffle oil
  • 1 garlic clove
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon of ground pepper
  • Salt to taste
  • Optional: crispy bacon as a topping


Cut the potatoes into small dices and cook them in a pot with the garlic clove until soft and tender for about 15 minutes (20 for bigger potato chunks). Drain the water and add the oat milk and vegetable broth to the potatoes. Use a blender to create a smooth, thick and creamy soup.

Next, add the thyme and ground pepper, as well as additional salt if you feel like it. Keep in mind though that the vegetable broth usually contains plenty of that already.

Pour the soup into serving bowls and drizzle on one tablespoon of truffle oil per bowl.