Recipe courtesy of Rick Bartram
Episode: Bermuda
Save Recipe Print
Roast Yukon Gold Potato Soup
Total:
2 hr 45 min
Prep:
30 min
Inactive:
2 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 45 min
Prep:
30 min
Inactive:
2 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Soup:
Garnish:

Directions

Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.

Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.

To serve, top soup with garnish and sprinkle with chives.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Yukon Gold Potatoes: Jacques Pepin Style

Recipe courtesy of Rachael Ray

Perfect Potato Soup

Recipe courtesy of Ree Drummond

Potato Leek Soup

Recipe courtesy of Robert Irvine

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Leek Potato Soup

Recipe courtesy of Alton Brown

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Baked Potato Soup

Recipe courtesy of Trisha Yearwood

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword