Potato-Leek Bisque

Potato-Leek Bisque

3 Reviews
From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons extra-virgin olive oil
  • 3 pounds leeks, white and light green parts only, sliced (see Tip)
  • ¾ teaspoon salt, divided
  • 1½ pounds Yukon Gold potatoes, peeled and diced
  • 3 cups nonfat or low-fat milk
  • 2 cups reduced-sodium chicken broth
  • 3 tablespoons lemon juice
  • ¼ teaspoon ground white pepper, or to taste
  • Thinly sliced fresh chives for garnish
  • ¼ cup minced pitted oil-cured olives
  • 3 anchovies, minced
  • ¼ teaspoon freshly ground pepper
  • 8 slices baguette, preferably whole-wheat, toasted


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  1. To prepare bisque: Heat oil in a Dutch oven over medium heat. Add leeks and ¼ 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 ⅓ 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 ½ 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.
  • Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
  • To make ahead: Cover and refrigerate the bisque and the crouton topping for up to 3 days.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 275 calories; 7 g fat(1 g sat); 3 g fiber; 46 g carbohydrates; 9 g protein; 60 mcg folate; 3 mg cholesterol; 8 g sugars; 1,417 IU vitamin A; 18 mg vitamin C; 156 mg calcium; 3 mg iron; 566 mg sodium; 589 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1 fat, ½ fat-free milk

Reviews 3

January 16, 2012
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By: EatingWell User
Needs a little help I intended to cook a few slices of bacon and then cook the leeks in the bacon drippings to add some smokiness, but I forgot the bacon. I made the recipe as directed except for the croutons, which I didn't include. To make up for what was otherwise a bland end result, I added about a teaspoon of toasted onion powder and 2 teaspoons of smoked sweet Spanish paprika. The paprika really brought everything together. Pros: Hearty Cons: Needs some modifications
January 12, 2012
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By: EatingWell User
Bland, bland, bland Sorry, I guess bisques are off my future new recipe list.....soups seem to have much more flavor. This recipe made me kick myself @ all the expense for such a thick/flavorless concoction. We each had a small bowl and tossed the rest......such a waste. It you have to make a highly seasoned crouton to accent.......well, tells you something. Pros: N/A Cons: Bland, heavy, tasteless, $$$$$
January 03, 2012
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By: EatingWell User
Excellent bisque! Fresh tasting, hearty bisque that takes abt an hour to make. Added 1 minced shallot to leeks and extra cup of liquid to end product to slightly thin. Used mini food processor to mince olives & anchovies and added T shredded parmesan cheese. Pros: Hearty, healthy and relatively simple
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