Potato-Leek Bisque

Name: Potato-Leek Bisque
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 411 grams can petite-diced tomatoes, Hunts; 118 milliliters cream or milk; 680 grams bag frozen garlic-seasoned potatoes, Ore-Ida Steam n Mash; 2 larges leeks, white part only, chopped; 946 milliliters reduced-sodium chicken broth, Swanson; 4 cloves roasted garlic, Christopher Ranch; 4 servings Salt and freshly ground black pepper; 4 servings Scallions (green onions), finely chopped; 4 servings Sour cream

Need a gluten free, primal, and vegetarian main course? Potato-Leek Bisque could be an amazing recipe to try. One serving contains 534 calories, 19g of protein, and 22g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have leeks, canned tomatoes, roasted garlic, and a few other ingredients on hand, you can make it. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a large saucepan or soup pot, melt butter over medium-high heat.

Ingredients you will need

Butter

Soup

Equipment you will use

Sauce Pan

Pot

Add leeks and garlic; saute about 5 minutes or until tender.

Ingredients you will need

Garlic

Leek

Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)

Ingredients you will need

Chicken Broth