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.
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
 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.
