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 | Chicken Enchilada Recipes With Cream Of Chicken Soup4 tablespoons unsalted butter1 ½ pounds trimmed leeks, cleaned and thinly cut2 teaspoons kosher salt, plus more to taste1 ¼ pounds Yukon Gold potatoes, peeled, cut into eighths3 cups chicken or vegetable broth, or more as needed to adjust thickness1 cup heavy cream½ cup creme fraiche1 pinch cayenne pepperChopped fresh chives for garnishDirectionsMelt 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 | Chicken Enchilada Recipes With Cream Of Chicken Soupprep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
TAG : Potato Leek Soup (Vichyssoise)Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
