Cooking Cure for Sunday Blues… Easy Potato Leek bisque

Got the Sunday-before –work-week-blue?

Sous Chef
Ooops how’d that get there? Sonny the Sous Chef

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.

Enjoy!

   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

 Preparation

  1. To prepare bisque: Heat oil in a Dutch oven over medium soup- leekheat. 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
  2. In another pan, cook chicken breast to add to the bisque later.
  3. Add potatoes, milk and broth to the pot. leek 2Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
  4. 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
  5. Salt/ pepper to taste
  6. Cut the baguette into ½ -1 inch pieces to the pan, used by finish 3the chicken, to brown drizzling olive oil and salt as it cooks.
  7. 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.

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