Potato, Leek and Radish Green Vichyssoise

• 2 tablespoons unsalted butter
• 2 medium leeks, white and tender green parts, coarsely chopped
• 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• Salt and freshly ground pepper
• 1 quart chicken stock or low-sodium broth
• 1 quart water
• 8 cups packed radish greens (from 2 pounds radishes)
• 1 cup creme fraiche
• 3 tablespoons finely chopped chives

1. Melt the butter in a large saucepan.
2. Add the leeks and potatoes, season with salt and pepper and cook over moderately low heat, stirring occasionally, until the leeks are softened, about 8 minutes.
3. Add the chicken stock and water and bring to a boil over high heat.
4. Reduce the heat to moderately low and simmer until the potatoes are tender, about 15 minutes.
5. Add the radish greens and creme fraiche and simmer for 2 minutes longer.
6. Working in batches, puree the soup in a blender on low speed until smooth and flecked with bits of green.
7. Transfer to a large bowl, season with salt and pepper and refrigerate, stirring occasionally, until chilled, about 1 hour.
8. Ladle the chilled soup into bowls, top with the chives and serve.

unsalted butter, leeks, potatoes, salt, chicken, water, creme fraiche, chives

Taken from www.foodandwine.com/recipes/potato-leek-and-radish-green-vichyssoise (may not work)