One of the most tantalizing smells is that of tender leeks cooking in butter—it immediately draws hungry dinner guests into the kitchen to see just what you are up to.  This is just the thing that happened last night as I began cooking Food & Wine’s ‘Cream of Leek & Potato Soup.’  Similar to a traditional French vichyssoise, this is a creamy soup of leeks, onions, white wine, and buttery Yukon gold potatoes finished off with a sprinkling of snipped chives.  Unlike a vichyssoise however, this is a lightened up version with the addition of sour cream or crème fraiche instead of heavy cream, and is served warm instead of chilled.  I actually used fat free Greek yogurt in place of the sour cream which gave a perfect creaminess the lovely soup, but use whichever option you desire.

 

(To view this recipe, follow this link:

http://www.foodandwine.com/recipes/cream-of-leek-and-potato-soup)

Tagged: chives, creme fraiche, Food & Wine, Food & Wine magazine, Greek yogurt, leek and potato soup, leeks, onions, potato-leek soup, potatoes, soup, sour cream, vegetarian, vegetarian soup, yukon gold potatoes