ACTIVE: 50 minutes TOTAL: 50 minutes
It’s hard to believe how rich and creamy this potato-leek soup is even though there’s not
a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory
foil to the soup. But skip them if you like and incorporate all the cooked leeks into the
2 tablespoons extra-virgin olive oil
3 pounds leeks, white and light green parts
3/4 teaspoon salt, divided
11/2 pounds Yukon Gold potatoes, peeled
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
1/4 cup minced pitted oil-cured olives
3 anchovies, minced
8 slices baguette, preferably
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. Divide among 8 soup
bowls and float a crouton on top of each. Garnish with chives, if desired.
Calories 276, Fat 6g (sat 1g, mono 3g), Cholesterol 3mg, Carbs 48g, Total sugars 9g (added
0g), Protein 9g, Fiber 3g, Sodium 740mg, Potassium 606mg.
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.