This rich and creamy potato leek bisque recipe takes me back a potato soup my mom used to make that was chunkier and had loads of black pepper. Her soup would practically cure a cold.
I love the lightness of the leeks combined with the starchiness of the potatoes and the richness of the cream in this potato soup recipe.
Potato Soup vs. Potato Bisque
What's the difference between bisque and soup?
Bisque is a traditional French soup made out of shellfish (crab, lobster, shrimp) that also incorporates heavy cream.
Nowadays, bisque is considered any smooth cream based soup.
Use Heavy Whipping Cream For Potato Bisque
Heavy whipping cream isn't as likely to curdle with high heat cooking because it has a lot of fat protecting proteins.
Low fat dairy options like milk or half and half will curdle under heat in this potato soup recipe.
Variations on Potato Bisque
Like your potato soup chunkier? Take out a cup or two of the cooked soup, blend it, and add the puree back to the chunky soup to help thicken it up. That is the perfect combo of chunky and creamy potato soup.
Can't find leeks? No worries, substitute one large onion for this potato soup recipe.
Creamy Potato Leek Bisque / Soup
EatSimpleFood.com
This creamy potato leek bisque recipe takes me back a potato soup my mom used to make that was chunkier and had loads of pepper. It would practically cure a cold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Comfort Food, Gluten Free, Vegetarian
Ingredients
- 3 tablespoon unsalted butter
- 4 leeks (~ 4 cups), white & light green parts, sliced
- 2 lb yukon gold potatoes, peeled & roughly chunked
- 7 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- ¾ teaspoon salt
- 1 cup heavy whipping cream
- fresh black pepper to taste
- 3 tablespoon fresh parsley or sliced chives, as garnish
Instructions
- Bring a large pot to medium high heat and melt the butter.
- Add leeks, cover pot, reduce heat if sizzlin, and cook ~ 7-9 minutes or until leeks are soft and translucent (don't brown them).
- Add potatoes, broth, bay leaf, thyme, and salt. Bring to a boil, reduce heat, cover, and simmer ~ 20 minutes or until potatoes are soft.
- Remove bay leaf, remove from heat, add cream and blend (immersion blender or reg. blender in batches).
- Add salt and pepper to taste and garnish with chives or parsley. Happy Eating! Beckie
Notes
- Like your soup chunkier? Take out a cup or two, blend it, and add back to the pot to help thicken it up.
Things In My Kitchen:
- Immersion Blender - This is a super fast way to blend straight in the pot with minimal clean up.
- Vitamix - I love this blender but it's quite pricey, so any blender will do! Stand alone blenders make for a smoother puree than immersion blenders.
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You May Also Like
If you like this potato soup recipe, then you may also like these other creamy soups and bisques.
Serving Suggestion
I like to serve this potato leek bisque recipe with other vegetables for a vegetarian meal. Try kale chips, a beet salad, Brussels sprouts, or cauliflower rice.
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