Potato Leek Bisque with Chive and Truffle Oil

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.



Filed under food, my food, recipe, soup

4 responses to “Potato Leek Bisque with Chive and Truffle Oil

  1. Tes

    This looks amazing. I have to try this recipe. Thanks for sharing.

  2. Elizabeth

    Your dishes and recipes look delicious, but more than that it’s fun to see where life has taken you. You seem very happy.

  3. So excited! I finally bought the ingredients tonight… look forward to making this tomorrow. Will let you know how it turns out… Can’t wait!

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