Potato-Leek Bisque

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 2 large leeks, white part only, chopped
  • 4 cloves roasted garlic, Christopher Ranch
  • 4 cups reduced-sodium chicken broth, Swanson
  • 1 bag (24-ounce) frozen garlic-seasoned potatoes, Ore-Ida Steam n' Mash
  • 1 can (14.5-ounce) petite-diced tomatoes, Hunt's
  • 1/2 cup cream or milk
  • Salt and freshly ground black pepper
  • Sour cream
  • Scallions (green onions), finely chopped
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    stk314531rkn

    This recipe is featured in:

    Help Around the Kitchen