Ingredients

• 4 tablespoons unsalted butter
• 1.5 pounds trimmed leeks , cleaned and thinly cut
• 2 teaspoons kosher salt , plus more to taste
• 1.25 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
• 0.5 cups creme fraiche
• 1 pinch cayenne pepper
• Chopped fresh chives for garnish

Instructions

1. 1 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.
2. 2 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.
3. 3 Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

Nutrition per serving