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Potato Leek Soup (Vichyssoise)

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Recipe Summary 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 | Gas Conversions Calculator

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

Directions

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.

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.

Info | Gas Conversions Calculator

prep: 15 mins cook: 1 hr 10 mins total: 1 hr 25 mins Servings: 6 Yield: 6 servings

TAG : Potato Leek Soup (Vichyssoise)

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