Name: Potato Leek Soup (Vichyssoise)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Unsalted butter - 4 tablespoons; Trimmed leeks, cleaned and thinly cut - 1 ½ pounds; Kosher salt, plus more to taste - 2 teaspoons; Yukon Gold potatoes, peeled, cut into eighths - 1 ¼ pounds; Chicken or vegetable broth, or more as needed to adjust thickness - 3 cups; Heavy cream - 1 cup; Creme fraiche - ½ cup; Cayenne pepper - 1 pinch; Chopped fresh chives for garnish - 1 pinch

Ingredients for - Potato Leek Soup (Vichyssoise)

1. Unsalted butter 4 tablespoons

2. Trimmed leeks, cleaned and thinly cut 1 ½ pounds

3. Kosher salt, plus more to taste 2 teaspoons

4. Yukon Gold potatoes, peeled, cut into eighths 1 ¼ pounds

5. Chicken or vegetable broth, or more as needed to adjust thickness 3 cups

6. Heavy cream 1 cup

7. Creme fraiche ½ cup

8. Cayenne pepper 1 pinch

9. Chopped fresh chives for garnish 1 pinch

How to cook deliciously - Potato Leek Soup (Vichyssoise)

1 . Stage

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 . Stage

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 . Stage

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