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, humid day than a bowl of ice cold vichyssoise.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
424 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Ingredients
4 tablespoons unsalted butter
1 cup heavy cream
1 pinch cayenne pepper
Chopped fresh chives for garnish
2 teaspoons kosher salt, plus more to taste
3 cups chicken or vegetable broth, or more as needed to adjust thickness
0.5 cup creme fraiche
1.5 pounds trimmed leeks, cleaned and thinly cut
1.25 pounds Yukon Gold potatoes, peeled, cut into eighths
