Potato-Leek Bisque
Serves 8
I adapted this Potato-Leek Bisque from the EatingWell version. This one is vegan, and calls for fewer fancy cooking implements. There are still a few steps involved, but it's actually pretty easy to make....and tastes great!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 tablespoons extra-virgin olive oil
  2. 3 pounds leeks, white and light green parts only, sliced (see Tip)
  3. 3/4 teaspoon salt, divided
  4. 1 1/2 pounds Yukon Gold potatoes, peeled and diced
  5. 3 cups nonfat or low-fat milk (or soy/almond milk to keep it vegan)
  6. 2 cups reduced-sodium vegetable broth
  7. 3 tablespoons lemon juice
  8. 1/4 teaspoon ground white pepper, or to taste
  9. Thinly sliced fresh chives for garnish
  10. Croutons
  11. 1/4 cup minced pitted oil-cured olives
  12. 1/4 teaspoon freshly ground pepper
  13. 8 slices baguette, preferably whole-wheat, toasted
  1. To prepare bisque: Heat oil in a large saucepan over medium heat. Add leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes. Adjust heat as necessary and add a bit of water if needed to prevent sticking. Set aside 1/3 cup of the leeks in a small bowl.
  2. Add potatoes, milk and broth to the pot. Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
  3. To prepare croutons: Meanwhile, add olives and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.
  4. When the potatoes are tender, remove from the heat. Puree the soup in batches in blender. (Use caution when pureeing hot liquids.) Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls and float a crouton on top of each. Garnish with chives, if desired.
  1. Make Ahead Tip: Cover and refrigerate the bisque and the crouton topping for up to 3 days.
  2. Tip: To clean the 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.
Adapted from EatingWell
Adapted from EatingWell
Learn2Blend http://learn2blend.com/
Potato Leek Bisque

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