Servings: 6
1 1/2 lbs, trimmed, cleaned, cut
Creme fraiche 
1/2 cup
Cayenne pepper 
1 pinch
Fresh chives
for garnish, chopped
Kosher salt 
2 tsps
1 1/4 lbs, peeled, cut 
Vegetable broth 
3 cups
Heavy cream 
1 cup
Unsalted butter 
4 tbsps
Vichyssoise Soup with Potatoes
15 m
1 h 10 m
Ready in:
1 h 25 m
  1. In a pot, melt unsalted butter over medium heat. Add leeks. Season with salt. Cook until the leeks begin to wilt and then, reduce heat to medium-low. Cook the leeks for 30 minutes, until soft. 
  2. Add potatoes and broth. Simmer slowly for 30 minutes, until the potatoes are soft. Puree the mixture in a blender. Whisk in the cream and creme fraiche.
  3. Heat the soup over medium heat. Season with pepper and salt to taste. Serve and enjoy your Vichyssoise Soup!