Vichyssoise with Goat Cheese

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Super comfort food Vichyssoise with Goat Cheese


Vichyssoise with Goat Cheese

Vichyssoise with Goat Cheese is a creamy potato and leek soup with a rich goat cheese garnish. This version of the recipe is served warm, but it can also be served cold which is more traditional. Vichyssoise is American, created in New York by a clever/desperate chef. It is a take off on the French Potage Parmentier, a popular French soup created in the XVIII Century by the doctor Antoine Parmentier, the first to import potatoes in France, previously considered poisonous. This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz!

Try this creamy soup with a garden salad and some homemade Ciabatta Bread, fresh baked French Bread or some crusty Homemade French Baguettes.

  • Author: Sweet Paul
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45


  • 2 leeks (use only the tender white parts)
  • 2 cloves garlic, crushed
  • 8 medium-sized potatoes
  • 2 tablespoons butter
  • 1¾ cups vegetable stock
  • ¾ cup cream
  • ½ cup crumbled goat cheese
  • 2 tablespoons herbs, finely chopped (such as chives, oregano, or parsley)


  1. Rinse the white part of the leeks and slice them. (You can use the tough green parts of the leek to make salads or stir-fry.)
  2. Peel and cut the potatoes into chunks.
  3. In a soup pot, lightly sauté the leeks and garlic in the butter for a few minutes on medium heat. Be careful not to brown the leeks.
  4. Add the potatoes and the vegetable stock to the pot.
  5. Cover and let simmer on medium heat for around 30 minutes.
  6. Pour in the cream and purée the soup with a hand blender.
  7. You can reserve some of the cream for garnishing the soup before serving.
  8. Crumble the goat cheese into the soup and warm through before serving.


  • Serving Size: 4
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