Vicchyssoise

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 medium leeks

2 Yukon Gold potatos for purèed soup, or 1 large white or red waxy potato for chunky soup, peeled

1 quart chicken broth

1/2 cup heavy cream

1 tablespoon unsalted butter

Salt

Freshly ground black pepper

Cayenne

Directions

Clean the leeks and slice them thin. If you’re making a purèed soup, slice the Yukon Gold potato thin. If you’re making a chunky soup, cut the waxy potato into 1/3-inch dice.

Put the potatoes and leeks in a pot with the liquid and bring to a gentle simmer. Cook until the potatoes and leeks are completely soft, about 25 minutes. If you’re serving the soup chunky style, add the cream or butter and season to taste with salt and pepper before serving. If you’re making a purèed soup, purèe in a blender or with a hand-held immersion blender and strain into a clean pot before adding the heavy cream, salt, and pepper.