This velvety bisque elevates the classic potato leek combination with a touch of white wine and fresh herbs, finished with crème fraîche and crispy leek garnish for an elegant soup worthy of fine dining.
Recipe Details
Ingredients
- 4 large leeks, white and light green parts only
- 60g unsalted butter
- 30ml olive oil
- 900g Yukon Gold potatoes, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 180ml dry white wine
- 1.5L vegetable or chicken stock
- 1 bay leaf
- 3 sprigs fresh thyme sprigs
- 240ml heavy cream
- 120ml crème fraîche
- 2.5ml white pepper
- to taste salt
- 1 small leek (for crispy garnish)
- 240ml vegetable oil (for frying)
- 30ml fresh chives, minced
- 10ml white truffle oil (optional)
- 15ml fresh lemon juice
Instructions
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Clean 4 large leeks thoroughly by slicing lengthwise and rinsing under cold water. Slice into 1cm (1/2-inch) half-moons.
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In large pot, melt 60g unsalted butter with 30ml olive oil over medium heat. Add leeks and cook 10-12 minutes, stirring occasionally, until very soft but not browned.
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Add 2 stalks celery and cook 5 minutes more. Add 4 cloves garlic and cook 1 minute until fragrant.
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Pour in 180ml dry white wine and cook 3-4 minutes until reduced by half.
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Add 900g Yukon Gold potatoes, 1.5L vegetable or chicken stock, 1 bay leaf, and 3 sprigs fresh thyme sprigs. Bring to boil, then reduce heat and simmer 20 minutes until potatoes are very tender.
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Meanwhile, prepare garnish: Thinly slice 1 small leek (for crispy garnish) into fine julienne. Heat 240ml vegetable oil (for frying) to 180°C (350°F). Fry leek strips until golden and crispy, about 2 minutes. Drain on paper towels and salt lightly.
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Remove bay leaf and thyme stems from soup. Using immersion blender, purée until completely smooth and velvety. (Or blend in batches in regular blender.)
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Stir in 240ml heavy cream and 120ml crème fraîche. Season with to taste salt and 2.5ml white pepper. Add 15ml fresh lemon juice to brighten flavors.
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If soup is too thick, thin with additional stock. For extra smoothness, strain through fine-mesh sieve.
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Ladle into bowls. Garnish with crispy leeks, 30ml fresh chives, and a drizzle of 10ml white truffle oil (optional) if using.
Tips
Leek Cleaning: Leeks harbor dirt between layers. After slicing, swish in bowl of water and lift out, leaving grit behind.
Potato Choice: Yukon Golds create the creamiest texture. Russets work but may need extra cream.
Wine Substitute: Use extra stock with a splash of white wine vinegar or lemon juice if avoiding alcohol.
Vegan Version: Replace butter with olive oil, use coconut cream instead of dairy, and skip crème fraîche.
Texture Control: For chunkier bisque, reserve some cooked vegetables before puréeing and stir back in.
Make-Ahead: Bisque base can be made 2 days ahead. Add cream and garnishes just before serving.
Flavor Boost: Add a Parmesan rind while simmering for extra umami depth. Remove before blending.
Serving Temperature: This bisque is delicious hot or chilled as vichyssoise in summer.