Ingredients
4
cups sliced celery (about 8 stalks)
1
1/2 cups chopped leeks (white and pale green parts only; from 2 medium)
3/4
pound Yukon Gold potatoes, peeled, diced
4
cups (or more) low-salt chicken broth
1/3
cup plus additional crème fraîche
Chopped fresh parsley (optional)
Directions
1.
Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)
2.
Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
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