French Vichyssoise

Instructions

1. Prepare the leeks
   Cut the leeks in half lengthwise and rinse thoroughly under cold water to remove any grit between the layers. Slice the leeks thinly and set aside.
2. Sauté the aromatics
   In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened but not browned, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
3. Simmer the soup
   Add the potatoes, broth, bay leaf, and thyme to the pot. Season with a pinch of salt and white pepper. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook until the potatoes are very tender, about 20-25 minutes.
4. Purée the soup
   Remove the bay leaf. Using an immersion blender, purée the soup until completely smooth. Alternatively, transfer the soup in batches to a blender, being careful with the hot liquid, and blend until silky smooth.
5. Add the cream
   Return the soup to low heat if needed. Stir in the heavy cream and crème fraîche until fully incorporated. Taste and adjust seasoning with salt and white pepper as needed.
6. Chill and serve
   Transfer the soup to a large bowl or container, let it cool to room temperature, then cover and refrigerate for at least 3 hours or overnight until thoroughly chilled. Before serving, taste again and adjust seasoning if necessary, as cold temperatures dull flavors. Serve in chilled bowls with a dollop of crème fraîche and a sprinkle of chives.