POTATO-LEEK BISQUE

Potato-Leek Bisque image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 10

Previous Next

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.