About the Recipe
This might be the easiest Recipe I know!
Ingredients
4 tablespoons unsalted butter
1 ½ pounds trimmed leeks, cleaned and thinly cut (5 - 6 leeks)
2 teaspoons kosher salt, plus more to taste
1 ½ pounds Yukon Gold potatoes, peeled, cut into 1 inch cubes
1 quart chicken or vegetable broth, as needed to adjust thickness
1 cup heavy cream
½ cup creme fraiche or thinned sour cream
Salt and Pepper to taste
Chopped fresh chives and or crispy bacon chunks for garnish
Preparation
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.