Potato Leek bisque is the definition of comfort food for me. In this recipe I finish the dish with chive and truffle oil, Enjoy!
3 tablespoons unsalted butter
3 sliced leeks, white and light green parts
1 teaspoon minced garlic
2 TBS chopped Thyme
5 cups chicken stock
¼ cup white wine
½ cup whole milk
4 medium size Yukon Gold potatoes, peeled and quartered
Salt and white pepper
2 TBS chopped chives
In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook for 2 minutes, add chicken stock then potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth then add milk and re-blend or stir. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with chives and drizzle with truffle oil. Serve immediately.