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Potato-Leek Bisque

http://www.eatingwell.com/recipes/potato_leek_bisque.html

From EatingWell:  November/December 2011

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.

8 servings, about 1 cup each | Active Time: 50 minutes | Total Time: 50 minutes

Ingredients

Potato-Leek Bisque

Croutons

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.

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

3 Carbohydrate Serving

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

Tips & Notes