Potato Leek Soup (Potage Parmentier) with Truffle Goat Cheese - Chef Dr. Mike

Ingredients

• 60 g (approximately 4 tablespoons) butter
• 1 kg potatoes (roughly 2 pounds); washed, peeled, and cut into 0.5 mm (roughly ¼ inch) slices
• 2 tablespoons neutral oil
• 4 medium leeks; white parts washed and sliced thinly, dark greens washed and sliced in half
• 1 medium white onion, sliced thinly
• 2 L (approximately 2 quarts) chicken stock (may use vegetable stock for vegetarian version)
• 1 bay leaf
• 2 sprigs fresh tarragon
• 250 mL (approximately 1 cup) heavy cream
• 175 g (approximately 6 ounces) truffle goat cheese or other goat cheese (optional)
• Juice of 1 lemon
• salt and white pepper to taste
• 1 shallot sliced thinly – for garnish
• one clove of garlic sliced thinly – for garnish