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A classic British soup of buttery leeks and tender potatoes simmered in vegetable stock until silky, with crème fraîche adding a gentle tang and richness.
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Sweating the leeks in butter develops sweetness without harsh browning, while potatoes release just enough starch to create a naturally creamy texture. A little crème fraîche balances the soup with fresh acidity.
Cool the soup promptly, refrigerate it in a covered container, and use within 3 days. It can be frozen without the crème fraîche for up to 2 months; thaw overnight in the refrigerator.
Reheat gently in a saucepan over medium-low heat, stirring occasionally until steaming hot throughout. Do not let it boil vigorously, especially after adding crème fraîche.
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