Potato bisque with leeks

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

This velvety, creamy soup, bursting with spicy aroma and creamy flavor, takes just half an hour to prepare. Sautéed leeks are simmered in chicken broth with potatoes, canned tomatoes, and roasted garlic, which adds a rich flavor profile. The soup is then blended until smooth and creamy. Before serving, reheat it with cream. Serve with a dollop of sour cream and chopped green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons butter
2 large leeks, white parts only, chopped
4 cloves of baked garlic
4 cups lightly salted chicken broth
1 package (800 g) of frozen potatoes with garlic
1 can (400 g) of canned chopped tomatoes
0.5 cups cream or milk
Sour cream
Green onions, finely chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, melt the butter over medium heat. Add the leeks and garlic and cook for about 5 minutes, or until softened. Add the chicken broth, frozen potatoes, and tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Blend the soup in batches, filling the blender only halfway at a time. At this stage, the soup can be stored in the refrigerator for up to two days..
Return the soup to the pan. Add the cream and simmer over low heat. Season with salt and pepper to taste. Garnish each serving with sour cream and finely chopped green onions.

Categories:

recipe / Blender / Soups / Creamy soups / Cream soups / Potato dishes / Potato soups / Sandra Lee

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