Leek and Potato Bisque

Instructions

1. 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. 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. 3

   Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate while the flavours meld.

4. 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. 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. 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. 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.