Potato Leek Bisque from Eating Well |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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It’s hard to believe how rich and creamy this potato-leek soup is even though there’s not a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. But skip them if you like and incorporate all the cooked leeks into the soup instead. Ingredients:
2 tablespoons extra virgin olive oil |
3 lbs leeks, white and light green parts only, sliced (see tip) |
3/4 teaspoon salt, divided |
1 1/2 lbs yukon gold potatoes, peeled and diced |
3 cups low-fat milk |
2 cups reduced-sodium chicken broth |
3 tablespoons lemon juice |
1/4 teaspoon white pepper (to taste) |
fresh chives, thinly sliced (to garnish) |
1/4 cup minced pitted oil-cured olives |
3 anchovies, minced |
1/4 teaspoon fresh ground pepper |
8 slices baguette, preferably whole-wheat, toasted |
Directions:
1. To prepare bisque: Heat oil in a Dutch oven over medium heat. Add leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes. Adjust heat as necessary and add a bit of water if needed to prevent sticking. Set aside 1/3 cup of the leeks in a small bowl.
2. Add potatoes, milk and broth to the pot. Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
3. To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.
4. When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular blender. (Use caution when pureeing hot liquids.) Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls and float a crouton on top of each. Garnish with chives, if desired.
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