Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste.
Potato Leek Soup (Vichyssoise)
What is so good there is nothing.
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 | Cream Of Chicken Soup Recipes
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
Directions
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.
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 | Cream Of Chicken Soup Recipes
prep:
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,
