Tasty Recipes Potato Leek Soup (Vichyssoise)

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Potato Leek Soup (Vichyssoise)

"There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise."

Ingredients :

• 4 tablespoons unsalted butter
• 1 1/2 pounds trimmed leeks, cleaned and thinly cut
• 2 teaspoons kosher salt, plus more to taste
• 1 1/4 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
• 1/2 cup creme fraiche
• 1 pinch cayenne pepper
• Chopped fresh chives for garnish

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H25M

• 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.

Notes :

• You'll need 1 1/2 pounds of leeks after they've been trimmed. Leave about an inch of the dark green.
• Here's Chef John's recipe for homemade crème fraiche.

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