Heat olive oil in a pan slowly, add the shallots and allow to sweat
until cooked and opaque. Remove shallots
, add the Yukon gold potatoes
and increase heat, sear
the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer
. Cook until potatoes are soft, add the cream
, if desired, and blend
. Pass mixture through a fine strainer
. Season, to taste, with salt and pepper.
Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle
. Reduce the stock until an emulsion
coats the vegetables. Top the dish with chives
To serve, top soup with garnish and sprinkle with chives.