Got the Sunday-before –work-week-blue?
Yep, me too. I decided to get active so I ran a 5k. Yea right! I can barely stop binge watching Netflix. So I started cooking. I have been all about fall hearty soups lately. I found a recipe and added my own flair.
Potato Leek Bisque(AKA heart soup)
- 1 lb of Chicken
- 2 tablespoons extra-virgin olive oil
- 3 pounds leeks, white and light green parts only, sliced (see Tip)
- 3/4 teaspoon salt, divided
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 3 cups nonfat or low-fat milk
- 2 cups reduced-sodium chicken broth
- 3 tablespoons lemon juice
- 1/4 teaspoon ground pepper, or to taste
Croutons or Crustini
- 1/4 cup minced pitted oil-cured olives
- 1/4 teaspoon freshly ground pepper
- 8 slices baguette, preferably whole-wheat, toasted
- 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
- In another pan, cook chicken breast to add to the bisque later.
- 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.
- Take the tender bisque from the dutch oven and blend in a blender for 1-4 seconds to make it the consistency of porridge. You can also use a potato masher tool
- Salt/ pepper to taste
- Cut the baguette into ½ -1 inch pieces to the pan, used by the chicken, to brown drizzling olive oil and salt as it cooks.
- Plate the bisque, add cooked chicken with crustini on top and serve.
TIP for the Leeks- separate them to wash thoroughly to rinse out grit and soil.