Potato Leek Soup (Vichyssoise)

Directions

Ingredients :

4 tablespoons unsalted butter

1 ½ pounds trimmed leeks

cleaned and thinly cut

2 teaspoons kosher salt

plus more to taste

1 ¼ pounds Yukon Gold potatoes

peeled

cut into eighths

3 cups chicken or vegetable broth

or more as needed to adjust thickness

1 cup heavy cream

½ cup creme fraiche

1 pinch cayenne pepper

Chopped fresh chives for garnish

Methods :

Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.

Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.

Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.