Potato and leek soup with goat’s cheese cream

Preheat oven to 160°C fan-forced. Spread rock salt over a roasting pan large enough to fit potatoes and garlic. Nestle potatoes into salt and prick a few times with a fork to allow steam to escape. Wrap heads of garlic in a layer of baking paper, then layer of foil, add to pan with potatoes and bake until potatoes are very tender when pierced with a knife (1-1¼ hours). Set aside to cool briefly (15 minutes)

Meanwhile, for leek oil, wash leek well to remove grit and thinly slice. Blanch in boiling water until bright green (30 seconds – 1 minute). Refresh in iced water. Squeeze out all excess water, transfer to a high-speed blender with chives and oil, then blend until smooth and bright green. Transfer to a sieve lined with two layers of muslin or Chux set over a bowl and stand to drain (don’t press down on solids or oil will become cloudy). Season to taste. Discard solids. Leek oil will keep refrigerated for 1 week

For goat’s cheese cream, whisk ingredients in a bowl until smooth and combined. Cover and refrigerate until required.

Peel away potato skins (discard), then coarsely chop flesh and place in a bowl. Halve heads of garlic horizontally and squeeze the garlic from its skins into bowl with potato. Set aside.

Heat butter and oil in a large saucepan over medium heat. Add leek and sauté until softened (5-7 minutes). Add potato mixture, chicken stock and herbs and bring to a simmer. Reduce heat to low and cook, partially covered, until soup thickens and flavours develop (20 minutes). Discard herbs. Add milk and cheese and bring to a simmer. Remove from the heat. Process with a hand-held blender until smooth and season to taste. Keep warm.

Meanwhile, for cheese croûtons, preheat oven to 220°C. Place baguette in a large bowl with oil, season to taste and toss to combine. Place on an oven tray lined with baking paper and scatter over cheeses and thyme leaves. Bake until cheese is melted and golden (5-7 minutes).

Ladle soup into warm bowls, swirl through goat’s cheese cream and top with thinly sliced truffle. Drizzle with leek oil, scatter with chives and serve with cheese croûtons on the side.