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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Potato Leek Soup

Recipe courtesy of Robert Irvine

Leek Potato Soup

Recipe courtesy of Alton Brown

Potato-Leek Soup with Mini Pierogi

Recipe courtesy of Food Network Kitchen

Potato Leek Soup

Recipe courtesy of Stuart O'Keeffe

Potato Leek Fondue Soup

Recipe courtesy of Sandra Lee

Pompidou Potato Leek Soup

Recipe courtesy of Robert Irvine

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Leek, Potato and Asparagus Soup

Recipe courtesy of Curtis Aikens

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories