Chavrie Vichyssoise

• 2 leeks (chopped and washed)
• 1 cup sliced white mushroom
• 2 ounces vegetable oil
• 1 quart chicken stock
• 1 large russet potato (peeled and diced)
• 2 packages chavrie fresh 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.
3. Bring to a boil simmer for 20 minutes until potato is fully cooked.
4. Add the Chavrie and season with salt and pepper.
5. Pour entire contents in a blender and puree or puree with a hand held mixer.
6. Strain through a fine chinois.
7. Chill in the refrigerator overnight and serve very cold.
8. Garnish with a dollop of Chavrie in each chilled bowl.

leeks, white mushroom, vegetable oil, chicken, russet potato, goat cheese

Taken from www.food.com/recipe/chavrie-vichyssoise-363994 (may not work)