Roasted Potato Bisque W Leeks & Sage

This soup is especially nice garnished with rye or sourdough croutons.
1 pound potatoes, cut into 2-inch pieces
1 tablespoon plus 1 1/2 teaspoon olive oil, divided
salt and freshly ground black pepper to taste
1/2 cup leeks, thinly sliced
3 cups vegetable stock
3 sage leaves, chiffonade
Preheat oven to 400 degrees F. Toss potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 to 25 minutes.
In a soup pot, sauté leeks in 1 1/2 teaspoons of olive oil for 2 to 3 minutes. Add roasted potatoes and stock. Bring to a boil, reduce heat, and simmer, uncovered, for about 30 minutes. Transfer soup solids to a food processor, adding about half the stock and process to make a smooth purée. Return the purée to the pot, stir well to incorporate it into the remaining stock, and add sage. Adjust the seasonings to taste.
Warm over low heat for 5 to 10 minutes and serve immediately.
Serves 2.
Adapted from http://www.epicurious.com/recipes/member/views/ROASTED-POTATO-BISQUE-WITH-LEEKS-AND-SAGE-1247335#ixzz1ZYllCA2I

Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Name(Required)
Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.