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Creamy Potato Leek Soup or Vichyssoise

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PREP TIME
15 min
COOKING TIME
70 min
TOTAL TIME
85 min
SERVINGS
6 servings
Dinner
Creamy Potato Leek Soup or 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
1
Heat the butter in a large saucepan over an elevated heat setting, gradually increasing temperature to medium-high. Introduce the leeks and a pinch of salt into the pot, allowing them to soften as they begin to lose their crispness. Gradually decrease heat to a lower setting, maintaining a gentle simmer, and continue cooking until the leeks have reached a soft, pale appearance, taking approximately 30 to 40 minutes.
2
Next, add the potatoes to the saucepan and pour in the chicken broth. Adjust the heat to a moderate level, ensuring the mixture simmers at a slow pace. Continue cooking until the potatoes have reached a tender state, taking around 30 minutes.
3
To achieve a smooth consistency, use an immersion blender or divide the mixture into batches to blend in a separate device. Then, whisk in the heavy cream and creme fraiche until well combined. Reheat the mixture over a moderate heat setting.
4
Add additional salt to taste, if necessary, and a pinch of cayenne pepper. Be cautious not to boil the mixture.
5
Serve the soup hot, garnished with a dollop of creme fraiche and a sprinkle of chopped chives on top.