Vichyssoise with Chavrie Goat Cheese

Experience this traditional French classic creamy potato and leek soup with a rich goat cheese garnish in this Vichyssoise, made with Chavrie Goat Cheese! You can even save and use the tougher green parts of the leek to make salads or stir-fry.


  • 2 ea. Leeks (chopped and washed)
  • 1 C Sliced white mushrooms
  • 2 Oz. Vegetable oil
  • 1 Qt. Chicken stock
  • 1 ea. Large Russet Potato (peeled and diced)
  • 2 pkg. Chavrie Goat Cheese (reserve 1 pkg. for garnishing)


  1. Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy gauge sauce pot.
  2. Add chicken stock and potato. Bring to a boil simmer for 20 minutes until potato is fully cooked.
  3. Add the Chavrie and season with salt and pepper.
  4. Pour entire contents in a blender and puree or puree with a hand held mixer.
  5. Strain through a fine chinois.
  6. Chill in the refrigerator overnight and serve very cold.
  7. Garnish with a dollop of Chavrie in each chilled bowl.