Vichyssoise with Goat Cheese Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add leeks and cook until softened.
• STEP 2.Add potatoes, chicken broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 3.Using an immersion blender or regular blender, puree the soup until smooth. Stir in the goat cheese until melted and well combined.
• STEP 4.Season with salt and pepper to taste. Serve the vichyssoise chilled, garnished with fresh chives and a drizzle of olive oil.

Cooking Tips

• Make sure to thoroughly clean the leeks before using them in the soup, as they can be sandy.
• For a smoother texture, strain the soup through a fine mesh sieve after blending.
• If you prefer a thinner consistency, add more chicken broth or milk to the soup.

Storage and Serving

• Vichyssoise can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, simply reheat the soup gently on the stovetop or enjoy it chilled.
• Garnish with additional crumbled goat cheese and chives for an extra touch of flavor.