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Potato Leek Soup (Vichyssoise)
Potato Leek Soup (Vichyssoise)
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Indulge in comforting potato leek soup on cool days and savor refreshing vichyssoise on hot days.
Ingredients:
  • 4 tablespoons unsalted butter
  • 1.5 pounds trimmed leeks, cleaned and thinly cut
  • 2 teaspoons kosher salt, plus more to taste
  • 1.25 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
  • 0.5 cup creme fraiche
  • 1 pinch cayenne pepper
  • Chopped fresh chives for garnish
Instructions:
  • In a soup pot over medium-high heat, gently melt the butter until sizzling. Stir in the leeks and a pinch of salt, cooking until they just start to soften. Lower the heat to medium-low and continue cooking for 30 to 40 minutes, until the leeks are soft and nearly caramelized.
  • In a pot, combine potatoes and chicken broth. Simmer gently until potatoes are soft, approximately 30 minutes. Use an immersion blender or regular blender to puree the mixture. Stir in heavy cream and creme fraiche. Warm over medium heat, season with salt and cayenne pepper to taste, but do not boil.
  • Top with a drizzle of creme fraiche and a sprinkle of chopped chives before serving.

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