Roast Yukon Gold Potato Soup

  • Recipe courtesy of Chef Rick Bartram at Elbow Beach Resort in Bermuda
  • Show: Giada's Weekend Getaways
  • Episode: Bermuda
Total Time:
2 hr 45 min
Prep:
30 min
Inactive Prep:
2 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

SOUP:
    GARNISH:
    • 1/2 cup vegetable stock
    • 1 Yukon gold salferino
    • 2 purple potato salferino
    • 3 teaspoons black truffle shavings, finely chopped
    • 2 tablespoons butter
    • Snipped chives

    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 a