- Sauté leeks and onion in olive oil and butter for 10-15 minutes or until leeks and onions are translucent and tender.
- Add potatoes, thyme, stock, salt and pepper.
- Bring to a boil and reduce heat so soup just simmers for 30 minutes or until potatoes are tender.
- Remove from heat, add the goat cheese and stir until cheese is incorporated and let cool.
- Blend with immersion blender.
- Chill soup for 24 hours.
- Add the Prosecco and stir until incorporated.