3 tablespoons olive oil
4 cups washed and sliced leeks (about 4 leeks)
2 tsp chopped fresh thyme
¼ tsp chili powder
1 ¼ lbs potatoes, peeled and largely diced (preferably Yukon gold)
1/2 cup dry white wine
5 cups chicken stock
2 bay leaves
¼ tsp freshly-ground white pepper
1 ½ tsp salt
Fresh chives for garnish
In a large stockpot heat olive oil over medium. Add leeks, season with ½ tsp salt and cook for 5-7 minutes stirring frequently until soft and translucent. Add thyme and chili powder and stir for about 30 seconds.
Add wine, chicken stock, potatoes and bay leaves. Bring to a boil, cover and simmer until potatoes are tender when pierced with a sharp knife (about 25 minutes).
Remove bay leaves, add white pepper and remaining 1 tsp of salt. Remove from heat and purée with an immersion blender. Stir in the crème fraîche and adjust the seasoning, if necessary. Serve immediately, with snipped chives sprinkled over the top of each bowl of soup.