Ingredients
four tablespoons unsalted butter
one anf half pounds trimmed leeks, cleaned and thinly cut
two teaspoons kosher salt, plus more to taste
one and quarter pounds Yukon Gold potatoes, peeled, cut into eighths
three cups chicken or vegetable broth, or more as needed to adjust thickness
one cup heavy cream
half cup creme fraiche
one pinch cayenne pepper
Chopped fresh chives for garnish
Instructions:
Melt butter in soup pot over medium-high heat. Add leeks and salt; cook till leeks begin to wilt. Reduce flame to medium or medium-low and cook till soft and almost pastelike, thirty to forty minutes.
Place potatoes in the pot; add chicken broth. Adjust flame so mixture simmers slowly. Cook till potatoes are soft, about thirty 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.
馃槝
