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      • Orecchiette with Broccoli Rabe
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      • Yogurt-Curry Marinated Chicken Thighs
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      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
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      • Chicken with Snap Peas
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      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
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      • Creamy Chilled Avocado Soup
      • Potato-Leek Bisque
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      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
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      • Roasted Red Pepper & Cheese Spread
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      • Elegant Cheese Souffle
      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
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      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
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      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
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      • Cranberry, Almond & Broccoli Salad
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      • Fresh Corn Sauté with Pepper & Onion
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Potato-Leek Bisque with Croutons

back to Recipe File
photo of finished Potato-Leek Bisque with Croutons recipe
Makes 8 servings.  Recipe adapted from AARP.
Soup Ingredients
2 tablespoons extra-virgin olive oil
3 pounds leeks, white and light green parts only, sliced (see Tip)
3/4 teaspoon salt, divided
1 1/2 pounds Yukon Gold potatoes, peeled and diced
3 cups nonfat or low-fat milk
2 cups reduced-sodium chicken broth
3 tablespoons lemon juice
1/4 teaspoon ground white pepper, or to taste
Thinly sliced fresh chives for garnish

​Croutons
1/4 cup minced pitted oil-cured olives
3 anchovies, minced
1/4 teaspoon freshly ground pepper
8 slices baguette, preferably whole-wheat, toasted

Nutritional info per serving 
​
Calories:  276
Total fat:  6g
Cholesterol:   3mg
Sodium:  740mg
Total Carbs:   48g
Dietary Fiber:   3g
Protein:   9g
Directions
  1. 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.
  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, anchovies 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 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.
  5. Divide among 8 soup bowls and float crouton on top of each. Garnish with chives, if desired. (Photo represented above does not show final prep and presentation.)

Tip:
To clean 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.

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