Best Potato Leek Bisque Recipes

Potato-Leek Bisque image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
2 large leeks, white part only, chopped
4 cloves roasted garlic, Christopher Ranch
4 cups reduced-sodium chicken broth, Swanson
1 bag (24-ounce) frozen garlic-seasoned potatoes, Ore-Ida Steam n' Mash
1 can (14.5-ounce) petite-diced tomatoes, Hunt's
1/2 cup cream or milk
Salt and freshly ground black pepper
Sour cream
Scallions (green onions), finely chopped

Steps:

In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.

LEEK AND YUKON GOLD POTATO BISQUE image

Number Of Ingredients 10

1 Tbl Unsalted butter
6 Leeks, use mostly the white part, washed and sliced
½ lb Yukon gold potato, peeled and cut into large dice
½ Yellow onion, cut into large slices
2½ cups Chicken stock
1 pint Half and half
½ Tbl Lemon juice
1 Tbl Caraway seeds
1 Tbl Dill, chopped fine
Kosher salt and white pepper to taste

Steps:

Melt the butter in a saucepan over medium heat. Add leek, potato, and onion, sweat for about 5 minutes. Add the half and half and chicken stock and bring to a boil. Turn down the heat to a simmer and continue to cook until potatoes are tender enough to puree, about 20 minutes. Remove from heat and transfer in batches to a blender. Puree until smooth and pass through a fine mesh strainer into a clean saucepan. Add caraway, lemon and dill. Bring just to a simmer, then lower heat. Adjust seasonings and keep soup warm until ready to serve.