Potato Leek Soup with Herb Crème Fraîche and Truffle Croutons

Prepare the leeks. Start by cutting off and discarding the root ends and thick dark green parts. Cut them in half lengthwise and rinse under cool water. Make sure to pull the layers apart to remove the grit from the leeks. Continue this process until they are clean.

Prepare vegetables. Chop leeks into smaller pieces (about 1-2 inch pieces). Peel and chop potatoes into quarters. Peel and dice onion. Set all aside.

Prepare the creme fraiche. In a small bowl, mix together the creme fraiche and parsley. Salt and pepper to taste.

In a medium bowl, mix together the cubed bread, a drizzle of truffle oil, and parmesan cheese. Salt and pepper to taste.

In a medium sized pot, create a roux: melt butter and slowly add flour and mix to let thicken.

Add leeks, onions, potatoes, and chicken stock to the pot. The chicken stock should cover the vegetables. Bring to a boil.

Cover the pot and let simmer on a low-medium heat for about 25 minutes. Test if the potatoes are cooked by poking them with a fork to see if they are soft.

Using an immersion blender, blend the soup and add the milk or cream. Add garlic powder. Salt and pepper to taste.

Plate the soup in a bowl with a drizzle of truffle oil, some croutons on top, a sprinkle of chopped parsley, and a dollop of creme fraiche.