1.Chop and peel potatoes,onion and leek.
2. In a stock pot or saucepan, melt the butter along with olive oil and heat. To that add onion,leek,thyme with salt and pepper. Saute until soft.
3.Now add potatoes and chicken stock to it.
4.Simmer this for 20 minutes till the potatoes are soft.
5.Now add in the goat cheese.
6.Using an immersion blender, puree the soup until smooth and creamy.
7.Refrigerate to chill thoroughly.
8.Finally pour in wine before serving and blend.