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Creamy Potato Leek Bisque / Soup

Creamy bowl of tan potato and leek soup on a white table with parsley garnish. top view.
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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.

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
  • 3/4 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.

Find it online: https://eatsimplefood.com/potato-leek-soup/