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Creamy U.S. Potatoes Soup & Truffle Paste with U.S. Tater Tots

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Print Recipe
Total Time40 Mins
Prep Time30 Mins
Cook Time10 Mins
ServingsServes 10
Potato Type: Russet
Prep Method: BoiledFried

Dish

AppetizerSoup

Prep Time

30 Mins

Cook Time

10 Mins

Serving

Serves 10

Ingredients

  • 6 nos. U.S. Russet Potatoes peeled and diced
  • 10 nos. U.S. Tater Tots
  • 6 strips bacon or Beef Bacon
  • 3 Tsp butter unsalted
  • 200gm Yellow Onion chopped
  • 100gm Leeks
  • 50gm Garlic cloves minced
  • 42gm all-purpose flour
  • 945ml chicken broth
  • 475ml milk
  • 155ml Cooking cream
  • Salt to taste
  • 1 teaspoon ground pepper
  • 1 tub Sour Cream

Preparation

  1. Place bacon pieces in a pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot
  2. Add butter, chopped onion & leek. Cook over medium heat until the onions are tender. Add garlic and cook until fragrant.
  3. Sprinkle the flour over the ingredients in the pot and stir until smooth
  4. Add diced U.S. potatoes to the pot along with chicken broth, milk, cooking cream, salt & pepper. Stir well.
  5. Bring to a boil and cook until the U.S. potatoes are tender
  6. Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth
  7. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.

Top with sour cream, bacon, truffle paste, chives & U.S. Tater Tots

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Chef Audee Cheah PKT PJK

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