potato and leek bisque

Categories: Soups, Posted by Sandy Bergsten



2 large (or four small) leeks

1 medium yellow onion

4 medium new potatoes

2 Tbsp butter

5 cups chicken broth (more if needed)

¼ cup heavy cream

fresh chives, chopped as a garnish



Trim the leeks discarding the tough dark green tops and the root. Split in half, separate and rinse well. Pat dray. Slice.

Peel and chop the onion. Peel and dice the potatoes.

In a large pot melt the butter over medium heat. Add the onion and a pinch of salt. Sauté until wilted. Add the leeks and potatoes. Add another pinch of salt and sauté over medium-low heat until they begin to “sweat” (throw off their liquid).

Cover the vegetables with chicken broth- approximately five cups and bring to a boil. Reduce the heat to a slow simmer, partially cover and simmer until very tender, about an hour. Stir occasionally.

Remove from heat and with a hand blender carefully puree the soup until smooth. Season with salt and pepper. Stir in the cream. Heat gently.

Best if made earlier in the day (or the day before) reheated or served chilled. Garnish with chopped fresh chives.


Serves 4




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