Best Leek And Yukon Gold Potato Bisque Recipes

Caramelized Leek and Yukon Gold Bisque image

Yield about 2 quarts

Number Of Ingredients 11

1 head garlic
Olive oil, for drizzling
2 tablespoons butter
2 leeks, thinly sliced, tough green ends removed
1 tablespoon herbes de Provence
1/2 cup dry white wine
5 to 6 cups vegetable or chicken broth
3 Yukon gold potatoes, peeled and diced
1 cup crème fraîche
Salt and pepper, to taste
Carrot-Horseradish Cream

Steps:

Preheat oven to 300° F.
Cut the top off garlic head and place in a small, ovenproof ramekin. Drizzle with a small amount of olive oil and cover ramekin loosely with foil. Bake for 1 hour or until garlic is very soft.
Meanwhile, in a heavy pot, melt butter over medium heat and cook leeks with herbes de Provence for 12 to 15 minutes, or until leeks are soft and golden. Pour wine into the pot and reduce until most of the liquid is evaporated. Pour chicken or vegetable broth into the pot. Add diced potatoes and simmer for 30 minutes or until potatoes fall apart. Squeeze roasted garlic cloves into soup.
Puree soup using an immersion blender, food processor or stand blender. Add crème fraîche and simmer for a few minutes. Season with salt and pepper.
Serve with the Carrot-Horseradish Cream.

Potato-Leek Bisque image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
2 large leeks, white part only, chopped
4 cloves roasted garlic, Christopher Ranch
4 cups reduced-sodium chicken broth, Swanson
1 bag (24-ounce) frozen garlic-seasoned potatoes, Ore-Ida Steam n' Mash
1 can (14.5-ounce) petite-diced tomatoes, Hunt's
1/2 cup cream or milk
Salt and freshly ground black pepper
Sour cream
Scallions (green onions), finely chopped

Steps:

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.

Potato Leek Bisque from Eating Well image

Provided by MoreWithLessMom

Categories Vegetable

Time 50m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
3 lbs leeks, white and light green parts only, sliced (see Tip)
3/4 teaspoon salt, divided
1 1/2 lbs yukon gold potatoes, peeled and diced
3 cups low-fat milk
2 cups reduced-sodium chicken broth
3 tablespoons lemon juice
1/4 teaspoon white pepper (to taste)
fresh chives, thinly sliced (to garnish)
1/4 cup minced pitted oil-cured olives
3 anchovies, minced
1/4 teaspoon fresh ground pepper
8 slices baguette, preferably whole-wheat, toasted

Steps:

To prepare bisque: Heat oil in a Dutch oven 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.
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.
To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.
When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular 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.

Nutrition Facts : Calories 445.6, Fat 6.5, SaturatedFat 1.6, Cholesterol 5.8, Sodium 697.2, Carbohydrate 83.1, Fiber 6.2, Sugar 14, Protein 16.4

LEEK AND YUKON GOLD POTATO BISQUE image

Number Of Ingredients 10

1 Tbl Unsalted butter
6 Leeks, use mostly the white part, washed and sliced
½ lb Yukon gold potato, peeled and cut into large dice
½ Yellow onion, cut into large slices
2½ cups Chicken stock
1 pint Half and half
½ Tbl Lemon juice
1 Tbl Caraway seeds
1 Tbl Dill, chopped fine
Kosher salt and white pepper to taste

Steps:

Melt the butter in a saucepan over medium heat. Add leek, potato, and onion, sweat for about 5 minutes. Add the half and half and chicken stock and bring to a boil. Turn down the heat to a simmer and continue to cook until potatoes are tender enough to puree, about 20 minutes. Remove from heat and transfer in batches to a blender. Puree until smooth and pass through a fine mesh strainer into a clean saucepan. Add caraway, lemon and dill. Bring just to a simmer, then lower heat. Adjust seasonings and keep soup warm until ready to serve.