low-calorie

Active50 min

Total50 min

Potato-Leek Bisque

Croutons topped with anchovy, olives and leek are a crunchy, savory foil to this rich and creamy soup. But skip them if you like and incorporate all the cooked leeks into the soup instead.

• soup
• 3 tablespoons extra-virgin olive oil
• 4½ pounds leeks, white and light green parts only, sliced (see Tip)
• ¾ teaspoon salt, divided
• 2¼ pounds Yukon Gold potatoes, peeled and diced
• 4½ cups nonfat or low-fat milk
• 3 cups low-sodium chicken broth
• ¼ cup lemon juice
• ¼ teaspoon ground white pepper, or to taste
• Thinly sliced fresh chives for garnish
• Croutons
• ½ cup minced pitted oil-cured olives
• 4 anchovies, minced
• ¼ teaspoon ground pepper
• 12 slices baguette, preferably whole-wheat, toasted

1. To prepare bisque: Heat oil in a large pot over medium heat. Add leeks and ¼ 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. Set aside ⅔ cup of the leeks in a small bowl.

2. 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.

3. To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.

4. When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular blender. (Use caution when blending hot liquids.) Season with the remaining ½ teaspoon salt, lemon juice and white pepper. Divide among 12 soup bowls and float a crouton on top of each. Garnish with chives, if desired.

►► MAKE AHEAD: Refrigerate bisque and crouton toppings separately for up to 3 days.

Serves 12: about 1 cup soup & 1 crouton each

Calories 275 | Fat 7g (sat 1g) | Cholesterol 3mg | Carbs 46g | Total sugars 8g (added 0g) | Protein 9g | Fiber 3g | Sodium 566mg | Potassium 589mg.

Nutrition bonus: Vitamin C (30% daily value) | Vitamin A (28% dv).

Clean leeks well to be sure they’re grit-free: After slicing, swish around in a bowl of water to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.