Potato Leek Bisque From Eating Well

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 lbs leeks, 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 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

Recipe

• 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 pepper. divide among 8 soup bowls and float a crouton on top of each. garnish with chives, if desired.