Leek and Potato Bisque
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A velvety, comforting soup that combines tender leeks and creamy potatoes with aromatic herbs and a touch of white wine. Perfect as a sophisticated starter or light main course.
Ella x
Ingredients
- 500 gleeks(white and light green parts only, cleaned and sliced)
- 400 gpotatoes(peeled and diced)
- 1000 mlvegetable stock
- 1onion(diced)
- 30 gbutter
- 15 mlolive oil
- 100 mlwhite wine
- 150 mlheavy cream
- 2thyme(fresh sprigs)
- 1bay leaf
- 5 gsea salt(to taste)
- 2 gblack pepper(to taste)
- 1 gnutmeg(freshly grated)
Detail level
Instructions
- 1
Heat butter and olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Tip: Cooking the onion first builds a flavour base for your bisque.
- 2
Add the sliced leeks to the pot and sauté for 5 minutes, stirring frequently, until they begin to soften and release their fragrance.
Tip: Be gentle when stirring to keep the leeks intact and showcase them in the final soup.
- 3
Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate while the flavours meld.
- 4
Add the diced potatoes, vegetable stock, thyme sprigs, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 15-18 minutes until potatoes are completely tender.
Tip: The potatoes should break apart easily when pierced with a fork.
- 5
Remove the thyme sprigs and bay leaf. Using an immersion blender, purée the soup until smooth and creamy, working in batches if needed.
Tip: For a chunkier texture, blend only half the soup and leave some vegetables whole.
- 6
Stir in the heavy cream and season with salt, black pepper, and freshly grated nutmeg. Warm through gently without boiling.
Tip: Nutmeg adds a subtle warmth that complements leeks beautifully.
- 7
Taste and adjust seasonings as needed. Ladle into bowls and serve hot with crusty bread and a drizzle of quality olive oil if desired.
Tip: A small dollop of crème fraîche and crispy leek garnish elevate the presentation.
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