Steak & Potato Soup

• 3 lbs. Yukon gold potatoes, peeled & cut into 1 inch cubes
• 1/4 cup salted butter
• 1 leek, diced
• 1 sweet onion, diced
• 6 garlic cloves, minced
• 1 Tbsp. minced fresh rosemary
• 1 Tbsp. minced thyme
• 1/4 cup flour
• 8 cups chicken broth
• 1 cup whipping cream
• 1/2 cup grated parmesan
• 1 cup grated Cheddar Gruyere Truffle Cheese
• 1/2 cup creme fraiche or sour cream
• 1/4 cup diced chives
• Truffle Olive Oil
• 1 tsp. Steak Salt

For The Steak

• 2- 12 ounce ribeye steaks, cut into 1 inch pieces
• 2 Tbsp. butter
• 1 sprig of rosemary
• 3-4 garlic cloves, crushed
• Steak Salt

1. Heat a soup pot over medium-high heat. Melt the butter and add the leeks & onions, season with 1 tsp Steak Salt and sauté until softened, about 5-7 minutes.  Add the garlic, rosemary & thyme and cook for an additional minute until aromatic. Next stir in flour, once well combined add broth, potatoes & whipping cream.  Bring to a boil.
2. Meanwhile, in a bowl add the steak, drizzle of olive oil, season with Steak Salt and toss to combine.  Heat a sauté pan over medium high heat, add steak, butter, garlic & rosemary.  Quickly sear steak on all sides until golden then transfer to plate. 
3. Once the potatoes are fork tender, transfer half the soup to a blender and blend until smooth.  Return to pot and reduce heat to medium to medium low. Add parmesan, gruyere, and 1/4 cup creme fraiche, stirring to combine. 
4. Divide soup into bowls, top with steak bites, creme fraiche, chives & a drizzle of truffle oil.