Country Potato Soup with Truffle
Instructions:
- In a medium, heavy-bottomed stockpot, melt 4 oz of the butter over low heat. Add the leeks and onions. Cook over low heat, stirring occasionally, until the onions are translucent.
- Roughly chop 4 of the potatoes and add to the pot. Sauté for 2 minutes.
- Add the chicken stock and bring to a strong simmer over medium heat. Allow to simmer until the potatoes are tender, 10–15 minutes.
- Cut the remaining potato into ¼-in. dice. Place in a small saucepan with 1 Tbsp salt and enough cold water to cover. Cook over medium heat until the potato is tender, about 10 minutes. Strain and reserve for service.
- Puree the chicken stock and rough-cut potatoes with a blending stick or in a blender. Return the soup to the stove and place over low heat. Add the heavy cream, remaining 4 oz butter, thyme, and truffle oil. Season with salt and pepper to taste.
- At time of service, heat 4 soup bowls. Add the diced potatoes to the soup and divide the soup evenly among the bowls. Garnish each bowl with chopped egg, 4 truffle slices, and chopped chives. Serve immediately.