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.

Carolyn Malcoun
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.

  • 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.


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 Facts

275 calories; protein 8.9g; carbohydrates 46g; dietary fiber 3.3g; sugars 8.4g; fat 7g; saturated fat 1.1g; cholesterol 2.8mg; vitamin a iu 1416.9IU; vitamin c 18.1mg; folate 60.4mcg; calcium 156.4mg; iron 2.8mg; magnesium 47.9mg; potassium 589.1mg; sodium 566mg; thiamin 0.2mg.

Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 2 stars
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 Read More
Rating: 3 stars
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 Read More