Potato-Leek Bisque
Potatoes are a healthy addition to our diet when prepared in a health way, such as warming soup, crispy latkes, creamy casseroles.This rich and creamy potato soup doesn’t have a single drops of cream in it.
Ingredients:
- 2 tablespoon extra-virgin olive oil
- 3 pound lees, white and green parts only, sliced.
- 3/4 teaspoon salt divided.
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 3 cups non-fat milk
- 2 cups reduced-sodium chicken broth
- 3 tablespoon lemon juice
- 1/4 teaspoon ground white pepper
Directions:
1 To prepare bisque. Heat the oil in a large sauce pan over medium heat. Add leeks and salt. Cook and stir occasionally, until very tender for 20-30mins. Add water to avoid sticking if necessary.
2 Add potatoes, milk and chicken brother to the sauce pan. Bring to a simmer and cook, stir occasionally, until the potatoes are very tender, 10-15mins.
3 Remove the sauce pan from the stove. Puree the soup with an immersion blender or in batches in a regular blender. Season with the remaining 1/2 teaspoon sale, lemon juice, and white pepper. Divide into 8 soup bowl.
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