Potato soup has been on my bucket list for some time now so tonight was the perfect night to make it- Dark. Cold. Windy. Rainy….AND  Mark went to help his brother, Dan, move, so I had the kitchen all to myself!

Boil the potatoes for about 10 minutes

This recipe was inspired by one I found on Pinterest, which I later (really, while I was cooking) found several incomplete steps, so I had to improvise and of course, add a twist- white truffle oil and truffle slices!

Here is what you will need:

  • 2-3 lbs of red potatoes, cut into bite size pieces
  • 3/4 lb thick cut bacon, cut into small pieces (reserve about 1/2 cup for garnish)
  • White truffle oil
  • 6-7 celery stalks, diced
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 8 cups milk
  • 1 cup heavy cream
  • 3-5 cups water
  • 4 tsp Better than Bouillon, Chicken (*mix with 1 cup of hot potato water to dissolve)
  • 3 truffle slices
  • 3/4 cup butter
  • 3/4 cup flour
  • 1/4 fresh parsley, chopped
  • Truffle salt, to taste (regular salt is fine)
  • Fresh ground pepper, to taste


  • 3 green onions, chopped
  • 1 cup shredded cheese
  • 1/2 cup bacon bits
  • White truffle oil

In a large pot, boil the potatoes for roughly 10 minutes, drain and then set them aside in your large soup pot.  (NOTE: If you are not a huge fan of chunky potato soup, you can mash the potatoes a bit with a fork)

Crisp bacon

In a saucepan cook the bacon pieces until crisp.  Drain the grease and place the bacon on a paper towel.

In a saute pan, heat about a tablespoon of white truffle oil on medium heat and add the garlic, onion and celery.  Saute on medium heat until tender then add to the soup pot (about 5-7 minutes).  You can add a bit of salt and pepper here if you wish.

Sauté garlic, onions and celery in white truffle oil for 5 min

Add the milk, cream, bullion water, truffle slices and water to the soup pot and cook on medium high heat until hot- DO NOT BOIL!  Stir often for about 8-10 minutes…longer if needed, just add more water should you need it.

Add 8 cups of milk

In a small saucepan, make your roux by melting the butter and then adding the flour.  Mix well over medium heat until the mixture starts to bubble.  Stirring constantly, add to the soup pot gradually and the soup will start to thicken.

4 tsp of Chicken base mixed with 1 cup hot potato water

Add the parsley and bacon (reserving 1/2 cup for garnish) to your soup and season to taste!   I allowed mine to sit for about 20-30 minutes on low heat, stirring occasionally (adding water when needed) before serving.

Add the truffle slices! Do not boil!!

When serving, make sure to put a bit of bacon, shredded cheese, green onions and a dash of white truffle oil on top!

Truffle bacon potato soup!

****nice Ash! ❤ MM 😎