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Potato Leek Bisque

Saute and simmer ingredients before finishing this hearty bisque in your Vitamix blender.

Submitted By:

Dietary Interests: Diabetes Friendly , Low Calorie , Mediterranean

Allergens: Dairy

Yield:

2 ⅖ l (11 cups)

Total Time:

1 Hour 33 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

2 ⅖ l (11 cups)

Total Time:

1 Hour 33 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 30 ml (2 Tablespoons) extra virgin olive oil
  • 1.3 kg (3 pounds) leeks, cleaned, sliced
  • 0.75 teaspoon (¾ teaspoon) salt, optional
  • 685 g (1 ½ pounds) russet potatoes, diced
  • 720 ml (3 cups) low fat 1% milk
  • 480 ml (2 cups) chicken stock
  • 45 ml (3 Tablespoons) fresh lemon juice
  • 0.25 teaspoon (¼ teaspoon) ground black pepper

Directions

  1. Heat oil in a large saucepan over medium heat.  Add leeks and salt, optional, then cook, stirring occasionally, until very tender but not brown (about 25 to 30 minutes).
  2. Adjust heat as necessary and add a bit of water as needed to prevent sticking.
  3. Add potatoes, milk, and stock to the pan. Bring mixture to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender.  Remove from heat.
  4. Place potato mixture in two batches into the Vitamix container and secure the lid.
  5. Start the blender on its lowest speed, then quickly increase to its highest speed.
  6. Blend each batch for 1 minute, 30 seconds until mixture is smooth. Season with additional salt, optional and fresh lemon juice and black pepper. Garnish with croutons and serve immediately.

Ingredients

  • 30 ml (2 Tablespoons) extra virgin olive oil
  • 1.3 kg (3 pounds) leeks, cleaned, sliced
  • 0.75 teaspoon (¾ teaspoon) salt, optional
  • 685 g (1 ½ pounds) russet potatoes, diced
  • 720 ml (3 cups) low fat 1% milk
  • 480 ml (2 cups) chicken stock
  • 45 ml (3 Tablespoons) fresh lemon juice
  • 0.25 teaspoon (¼ teaspoon) ground black pepper

Directions

  1. Heat oil in a large saucepan over medium heat.  Add leeks and salt, optional, then cook, stirring occasionally, until very tender but not brown (about 25 to 30 minutes).
  2. Adjust heat as necessary and add a bit of water as needed to prevent sticking.
  3. Add potatoes, milk, and stock to the pan. Bring mixture to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender.  Remove from heat.
  4. Place potato mixture in two batches into the Vitamix container and secure the lid.
  5. Start the blender on its lowest speed, then quickly increase to its highest speed.
  6. Blend each batch for 1 minute, 30 seconds until mixture is smooth. Season with additional salt, optional and fresh lemon juice and black pepper. Garnish with croutons and serve immediately.