Peel and cube the potatoes.

Sauté the chopped onion in olive oil, then add the cubed potatoes.

Cover with vegetable broth, season with salt and pepper, and cook for about 20 minutes over low heat.

Sauté the garlic clove in a pan with a little oil.

Clean and slice the porcini mushrooms, then add them to the pan with the chopped parsley. Cook until done.

Blend the potato cream with an immersion blender directly in the pot.

Plate the cream, top with the sautéed porcini mushrooms, and grate truffle slices over it.

Finish with a drizzle of olive oil and serve.