Everybody understands the stuggle of getting dinner on the table after a long day.
Potato Leek Soup (Vichyssoise)
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 | Campbell's 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 | Campbell's 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)
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