Potato Leek Vichyssoise with Creme Fraiche
Ingredients
- 1 pound Washington white potatoes
- 1 tablespoon butter
- 1 medium onion, peeled and sliced thin
- 2 leeks, white portion only, sliced thin
- 1 clove garlic, peeled and sliced thin
- 1 teaspoon chopped fresh thyme leaves
- 1/2 bay leaf
- 1 quart water
- 1 quart milk
- 2 cups crisp Chardonnay wine
- Salt and pepper
- 1 1/2 cups crème fraiche
- Crème fraiche, garlic croutons and fresh thyme springs for garnish