No matter what the weather, you’ll love the balance of earthy flavors and rich crème fraîche in this delicious potato leek soup, or vichyssoise. Butter and leeks cook into a magical paste combined with soft Yukon Gold potatoes and cream. When you’re ready to serve, ladle this soup, steaming or chilled, and top with a generous dash of cayenne pepper and fresh chives. Serve with toast for dipping and a little crunch. Get the recipe for Chef John's Potato Leek Soup (Vichyssoise).