Potato-Leek Bisque

Potato-Leek Bisque

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.

From EatingWell: November/December 2011
Yield: 8 servings, about 1 cup each
Active Time: 50 minutes
Total Time: 50 minutes

Ingredients

Potato-Leek Bisque

  1. 2 tablespoons extra-virgin olive oil
  2. 3 pounds leeks, white and light green parts only, sliced (see Tip)
  3. 3/4 teaspoon salt, divided
  4. 1 1/2 pounds Yukon Gold potatoes, peeled and diced
  5. 3 cups nonfat or low-fat milk
  6. 2 cups reduced-sodium chicken broth
  7. 3 tablespoons lemon juice
  8. 1/4 teaspoon ground white pepper, or to taste
  9. Thinly sliced fresh chives for garnish

Croutons

  1. 1/4 cup minced pitted oil-cured olives
  2. 3 anchovies, minced
  3. 1/4 teaspoon freshly ground pepper
  4. 8 slices baguette, preferably whole-wheat, toasted

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 276 calories; 6 g fat (1 g sat, 3 g mono); 3 mg cholesterol; 48 g carbohydrates; 9 g protein; 3 g fiber; 740 mg sodium; 606 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (29% dv), Potassium (18% dv), Calcium (17% dv), Folate & Iron (16% dv).

3 Carbohydrate Serving

Exchanges: 2 starch, 1 1/2 vegetable, 1/2 fat-free milk, 1 fat