Vichyssoise Recipe ⋆ 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 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

Cooking Directions

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.
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.
3. Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

Nutrition Facts

• calories424.3
• carbohydrateContent35.4 g
• cholesterolContent104.3 mg
• fatContent30.5 g
• fiberContent3.6 g
• proteinContent5.8 g
• saturatedFatContent18.8 g
• sodiumContent1171.3 mg
• sugarContent5.7 g