This delicious creamy potato and truffle soup is packed with flavor and ready in just 30 minutes. It’s a simple, easy to make summer soup that actually works all year round. The black truffle adds a rich earthy dimension to this savory and oh so creamy soup.
I’ve never been the biggest fan of soups…so whenever I like a soup it’s a big deal. And this creamy potato and truffel soup has quickly become my favorite. It’s so good I actually crave seconds and it’s kinda healthy too. Loaded with veggies and made completely without any kind of heavy cream, it’s a tasty rule breaker.
Meal Prep Friendly
This soup is not just easy to make and mindblowingly delicious, it’s also meal prep friendly. Yep, you heard that right. It’s one of those dishes that just seem to get better by being made in advance. It’s as if the flavors intensifies for each passing hour. Just try eating any leftovers the next day and you will be blown away by how much richer the flavors have become.
The same is true for reheating it. I like to make a double batch, so I can serve it for dinner and freeze the rest for another day. It just makes life a lot easier to know that you have a great meal waiting in the freezer ready to reheat when needed. It can be safely stored in the freezer and reheated for 2-3 months and it’s just as delicous, creamy and even more intense in flavors when served.
What’s great about this recipe:
- Meal prep friendly
- Super easy to make
- Loaded with flavors
- Creamy and comforting
- Tastes of summer
- Vegetarian and gluten free – plus, can easily be made vegan
- A crowd favorite
Need a vegan Potato and truffle soup version?
This soup is almost vegan as it is, except for the cheeky addition of blue cheese that adds depth and creaminess. To make this soup taste just as good, it’s not really enough to just leave out the blue cheese. The dish works best when the blue cheese is replaced with 2 tbsp of nutritional yeast…to create those cheesy flavors and make it irresistible.
If you don’t have nutritional yeast at hand, you could also replace the blue cheese with cashew milk or even coconut milk – the coconut milk will change the flavor of the soup, and make it more exotic. All vegan option work really well, but my personal favorite alternative has to be the nutritional yeast.
How is this Creamy Potato and Truffle soup made? It’s so quick and easy:
Instructions
- Heat the coconut oil in a large pot and add the chopped potatoes, garlic, leeks, parsnips and baby carrots. Stir everything together and let it cook for 2 minutes. Next, add the broth and let it come to a boil.
- Once the broth is bubbling, add the rest of the water and season with red curry paste, blue cheese (or nutritional yeast for a vegan version), lemon juice, ground coriander, salt and pepper and basil.
- Stir everything together to combine and bring to a boil. Turn the heat down to medium high and add the grated black truffle and string beans. Cover the pot with a lid and leave it to simmer for 10 minutes, while stirring occassionally.
- Once the potatoes are cooked tender, the soup is ready to serve.
- Serve with a drizzle of truffle oil over the soup and a side of bread. Enjoy.
Looking for more delicious soups? Try my amazing Cream of Mushrooms soup or my Creamy Tomato soup
Creamy Potato and Truffle Soup
Ingredients
- 2 tbsp Coconut Oil
- 2 pounds Potatoes Peeled and cubed
- 2 cups Vegetable Broth
- 3 cloves Garlic Minced
- 2 Leeks Chopped
- 2 cans Crushed Tomatoes
- ½ cup Parsnips Peeled and cubed
- ½ cup Baby Carrots Or sliced carrots
- 1 cup String Beans
- 8 cups Water
- 4 tbsp Blue Cheese or Nutritional Yeast if vegan
- 2 tbsp Red Curry Paste
- 1 tsp Grated Black Truffle
- ½ tsp Ground Coriander
- Salt and black Pepper to taste
- 1 bunch Fresh Basil Chopped
- Truffle Oil for garnish
Instructions
- Heat the coconut oil in a large pot and add the chopped potatoes, garlic, leeks, parsnips and baby carrots. Stir everything together and let it cook for 2 minutes. Next, add the broth and let it come to a boil.
- Once the broth is bubbling, add the rest of the water and season with red curry paste, blue cheese (or nutritional yeast for a vegan version), lemon juice, ground coriander, salt and pepper and basil.
- Stir everything together to combine and bring to a boil. Turn the heat down to medium high and add the grated black truffle and string beans. Cover the pot with a lid and leave it to simmer for 10 minutes, while stirring occassionally.
- Once the potatoes are cooked tender, the soup is ready to serve.
- Serve with a drizzle of truffle oil over the soup and a side of bread. Enjoy.