Recipe courtesy of Sandra Lee
Save Recipe Print
Potato-Leek Bisque
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Meat Loaf

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Beef Stew

Recipe courtesy of Food Network Kitchen

Perfectly Flaky Pie Crust

Recipe courtesy of Aida Mollenkamp

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Recipe courtesy of Robin Miller

Sesame and Peanut Noodles

Recipe courtesy of Melissa d'Arabian

Potato-Leek Pizza

Recipe courtesy of Ree Drummond

Potato-Leek Hash

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.