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Potato-Leek Bisque

November/December 2011

Your rating: None Average: 3.5 (35 votes)

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.


Potato-Leek Bisque Recipe

3 Reviews for Potato-Leek Bisque

01/16/2012
Anonymous
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.

Hearty
Comments
01/12/2012
Anonymous
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.

N/A
Comments
01/03/2012
Anonymous
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.

Hearty, healthy and relatively simple
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