Makes 1 and 1/2 gallons

  • Peeled and 1/4ered potatoes 6#
  • Chicken stock 1 ½ gallons or to cover


  1. Cook until potatoes are done
  2. Puree smooth and cool until ready to reheat

To Reheat:

  • 6oz of soup
  • 2oz of heavy cream
  • 1/4oz white truffle oil
  • Season with salt and white pepper


  1. Heat and check consistency
  2. Taste and adjust
  3. Bowl up
  4. Garnish with fresh chives and crème fraiche

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