Potato-Leek Bisque
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.
Source: EatingWell Magazine, Soup Cookbook
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Recipe Summary
Ingredients
Directions
Tips
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
Serving Size: about 1 cup
Per Serving:
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.
Exchanges:
2 starch, 2 vegetable, 1 fat, 1/2 fat-free milk