Trim and clean the leeks then cut them into rings.

Peel the onion, parsnips, and potatoes and cut the flesh into small pieces.

Peel and core one of the apples and cut into small pieces.

In a large pot, melt two tablespoons of butter.

Add the onions and sauté until transparent.

Add the leeks, parsnips, potatoes and apple pieces. Stir to coat and combine.

Stir fry everything for about 3 minutes.

Add the vegetable broth to the pot and bring to a boil.

Turn the heat down to low and simmer for 30 minutes.

Peel, core and quarter the second apple. Cut each quarter into slices, lengthwise.

In a pan, melt the remaining tablespoon of butter.

Add the apple slices and fry until golden brown.

Season with the marjoram. Remove from heat and set aside.

Add the 1/2 cup of goat cheese to the large pot. Stir until the goat cheese is almost melted.

Use a hand blender to puree the soup. Alternately, transfer the mixture to a blender or food processor and puree. Then return the mixture to the pot over medium heat.

Add the heavy cream to the pot and stir to combine. Cook over low heat for another 3 minutes.

Season with kosher salt and freshly ground pepper to taste.

Sprinkle the nutmeg into the soup.

Ladle the soup out into bowls.

Garnish with the apple slices. Crumble the rest of the goat cheese over the tops.

If you like, sprinkle some additional ground nutmeg and marjoram over everything before serving.