Recipe courtesy of Sandra Lee
Potato-Leek Bisque
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)

Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roast Chicken Enchilada Suizas Stacked Casserole

Recipe courtesy of Rachael Ray

Fried Chicken

Recipe courtesy of Bobby Flay

Meat Loaf

Recipe courtesy of Ina Garten

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Grandma's Strawberry-Rhubarb Pie

Recipe courtesy of Valarie Enters

Potato-Leek Pizza

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking