This classic rich and creamy potato & leek bisque recipe takes me back to one 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. Enjoy!
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 any smooth cream based soup.
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.
Serving Suggestion
I like to serve this Potato and Leek Soup recipe with other vegetables for a really healthy meal. Try kale chips, a beet salad, Brussels sprouts, or cauliflower rice.
You May Also Like
If you like this Potato Soup dish, then you may also like these other creamy soup recipes.
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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Creamy Potato Leek Bisque / Soup
EatSimpleFood.com
This classic rich and creamy potato & leek bisque recipe takes me back to one 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 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 3 Tbsp 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 tsp fresh thyme leaves
- ¾ tsp salt
- 1 cup heavy whipping cream
- fresh black pepper to taste
- 3 Tbsp 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.
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