Pic of Potato, celeriac and truffle oil soup

Potato, celeriac and truffle oil soup

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Soups & stews

Potato, celeriac and truffle oil soup

Soup Serves 4 50 min
Truffle oil can be increasingly easily found in supermarkets as well as delis. It's expensive, but you only need a tiny bit here and it keeps well. It turns this weeknight favourite into something really special. An alternative is to use olive oil.


  • 1 onion, chopped
  • 30g butter
  • 4 tbsp olive oil
  • 1 large celeriac, peeled and diced
  • 500g potatoes, peeled and diced
  • 1 litre chicken stock
  • 1 bunch thyme
  • 100ml double cream
  • 3 tsp truffle oil


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Gently fry the onion in the butter and olive oil in a large heavy bottomed pan until soft but not coloured.
  • Step 2

    Add the celeriac and potatoes and sweat with the top on for a few minutes before adding the stock and thyme. Simmer for about 30 minutes.
  • Step 3

    Remove the thyme, add the cream and whiz without over doing it which makes the potatoes go gloopy. Dilute if too stiff, season and add the truffle oil to taste.