Potato Leek Soup (Vichyssoise)

Name: Potato Leek Soup (Vichyssoise)
Total time: 85
Yield: 6
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

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

6 servings

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4 tablespoons unsalted butter
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1.5 pounds trimmed leeks, cleaned and thinly cut
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2 teaspoons kosher salt, plus more to taste
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1.25 pounds Yukon Gold potatoes, peeled, cut into eighths
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3 cups chicken or vegetable broth, or more as needed to adjust thickness

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1 cup heavy cream
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0.5 cup creme fraiche
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1 pinch cayenne pepper
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Chopped fresh chives for garnish

Instructions

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.