I love making this potato leek bisque. Not only because it is delicious and easy to make (under 30 minutes), but because it is healthy and also gluten & dairy free! Serve with leafy salad greens and crusty gluten free bread. Yum!
This bisque is wonderful on chilly or winter days. It’s cozy and warning; something we really need here in New England, especially during the long cold winters. Any potatoes will work in this recipe. My top choice is russet, but you can also use white or Yukon Gold. Try different varieties to decide which you like best.
Ingredients:
- 1 Tbsp. olive oil (or coconut oil)
- 6 large russet potatoes (about 4lbs) 1 inch cubed
- 2-3 leeks washed and sliced
- 6-8 cups vegetable broth
- 1 tsp. Thyme (dried)
- 1 tsp sea salt
- Dash of Pepper (black or white)
- 1/4 cup Unsweetened Coconut Milk (optional)
- Garnish of chopped parsley and/or thyme (optional)
Instructions:
- On medium heat warm the olive oil, When heated add sliced leeks and saute for about 5 minutes until softened and translucent.
- Add the potatoes, broth (enough to cover the potatoes), salt pepper and thyme and bring to a boil.
- Reduce heat to low. Partially cover and simmer on low heat for about 20 minutes until the potatoes are tender.
- Remove from heat and scoop out about 2 cups of the potatoes (if desired). Then puree the remained potatoes in the broth using a stick blender (or carefully puree using a regular blender). Pour the reserved potatoes back into the puree mixture. Stir to combine and season with additional salt and pepper to taste. Stir in the coconut milk and serve.
- To serve, ladle into serving bowls and garnish each bowl with a few herbs such as parsley or thyme.
Serves: 4-6
I hope you love this Dairy Free potato leek bisque recipe as much as we do. If you try it, please leave a comment and tag me on Instagram. Looking for other warming recipes? Try my Classic Chicken and Dumplings.
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