Potato Leek Soup (Potage Parmentier) with Truffle Goat Cheese

Name: Potato Leek Soup (Potage Parmentier) with Truffle Goat Cheese
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; chives, sliced thinly – for garnish

chefdrmike.com

Add the goat cheese and prepare to be amazed at what a simple potato soup can become; smooth, subtly sensuous, and an explosion of flavor.

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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
chives, sliced thinly – for garnish