Potato Leek Soup (aka Vichyssoise) – The Perfect Autumn in San Francisco Soup

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Since the amounts of leeks and potatoes in yours may not be exactly the same as mine, be prepared to adjust the amount of stock in this recipe. It’s always easier to add than reduce, so as long as your potatoes are covered, I’d play it by ear until it’s blended, and go from there. So, no matter what the weather, I hope you give this a try soon. Enjoy!

 
 
Ingredients for 6 portions:
1 1/2 pound leeks (about 4 or 5)
4 tablespoons unsalted butter
2 teaspoons kosher salt, plus more to taste
1 1/4 pound Yukon gold potatoes
3 to 4 cups chicken broth/vegetable stock, or as needed to adjust the thickness
1 cup heavy cream
1/2 cup crème fraiche, plus more to garnish (click here for recipe video)
pinch of cayenne pepper
sliced fresh chives for garnish

Sumber https://foodwishes.blogspot.com/

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