Ingredients
-
4 tablespoons unsalted butter
-
1 ½ pounds trimmed leeks, cleaned and thinly cut
-
2 teaspoons kosher salt, plus more to taste
-
1 ¼ pounds Yukon Gold potatoes, peeled, cut into eighths
-
3 cups chicken or vegetable broth, or more as needed to adjust thickness
-
1 cup heavy cream
-
½ cup creme fraiche
-
1 pinch cayenne pepper
-
Chopped fresh chives for garnish
Directions
-
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.
Chef John
Chef's Notes
You'll need 1 1/2 pounds of leeks after they've been trimmed. Leave about an inch of the dark green.
Here's my recipe for homemade crème fraîche.
Nutrition Facts (per serving)
424 | Calories |
31g | Fat |
35g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 424 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 19g | 94% |
Cholesterol 104mg | 35% |
Sodium 1171mg | 51% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 6g | 12% |
Vitamin C 14mg | 16% |
Calcium 96mg | 7% |
Iron 2mg | 13% |
Potassium 239mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.