Creamy Potato Leek Soup (Vichyssoise)

Follow our step-by-step guide on how to make Creamy Potato Leek Soup (Vichyssoise).

1. Step 1

   Begin by melting butter in a spacious soup pot over medium-high heat, allowing its rich aroma to fill the kitchen.

2. Step 2

   Introduce the cleaned and thinly sliced leeks along with a generous sprinkle of kosher salt, sautéing them until they start to wilt, which should take about five minutes.

3. Step 3

   Lower the heat to medium or medium-low, and let the leeks continue to cook until they transform into a soft, almost pastelike consistency, a process that will take around 30 to 40 minutes.

4. Step 4

   Next, add the peeled and diced Yukon Gold potatoes to the pot, followed by your choice of chicken or vegetable broth.

5. Step 5

   Adjust the heat to maintain a gentle simmer, cooking until the potatoes are tender, which should take approximately 30 minutes.

6. Step 6

   Once the potatoes are soft, grab an immersion blender and puree the mixture until it reaches a velvety smooth texture.

7. Step 7

   If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender.

8. Step 8

   Stir in the heavy cream and crème fraîche, warming the soup over medium heat.

9. Step 9

   Taste your creation and adjust the seasoning with additional salt if necessary, and for a delightful kick, add a pinch of cayenne pepper—just enough to awaken the flavors without overwhelming them.

10. Step 10

    Be mindful not to let the soup reach a boil.

11. Step 11

    Finally, serve your delicious soup warm or chilled, garnished with a drizzle of crème fraîche and a sprinkle of freshly chopped chives, inviting everyone to savor each comforting spoonful.