Potato and leek soup with goat's cheese cream | Gourmet Traveller

Ingredients

• 1 kg rock salt
• 1 kg small sebago potatoes (about 8), scrubbed
• 2 heads of garlic
• 40 gm unsalted butter
• 2 tbsp extra-virgin olive oil
• 2 leeks, white parts thinly sliced, green parts reserved
• 1 litre chicken stock
• 4 thyme sprigs, plus extra sprigs to serve
• 2 bay leaves
• 125 ml (½ cup) milk
• 30 gm each finely grated truffle pecorino and Parmigiano-Reggiano
• Thinly sliced fresh truffle and thinly sliced chives, to serve
• 50 gm reserved green part of leek
• ¼ cup finely sliced chives, plus extra to serve
• 180 ml grapeseed oil
• 80 gm chèvre (we use Meredith Dairy)
• 2 tbsp milk
• 8 2cm-thick sliced sourdough baguette, cut on an angle
• 40 gm each finely grated truffle pecorino and Parmigiano-Reggiano
• 2 tbsp thyme leaves