Leek Onion Bisque
Creamy, comforting, and bursting with flavor, this Leek Onion Bisque is a velvety soup that’s perfect for cozy nights or elegant gatherings. Featuring the delicate sweetness of softened leeks and onions paired with hearty russet potatoes, each spoonful is infused with aromatic garlic, thyme, and bay leaf. A luxurious splash of heavy cream adds a silky texture, while a final garnish of fresh parsley brings a pop of freshness. This easy-to-make recipe takes just 50 minutes from start to finish, making it an ideal weeknight dinner or an impressive starter for guests. Serve it with crusty bread for dipping, and you'll have a satisfying, restaurant-quality dish right at home. Perfect for lovers of creamy soups, this bisque is sure to become a new cold-weather favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 cups leeks (white and light green parts only, sliced)
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 medium russet potato (peeled and diced)
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Melt the butter in a large pot over medium heat.
Add the sliced leeks, chopped onion, and minced garlic to the pot. Cook for 5–7 minutes, stirring often, until the vegetables are softened but not browned.
Stir in the diced potato, thyme, and bay leaf. Cook for an additional 2 minutes to release the aroma of the spices.
Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the potatoes are very tender.
Remove the bay leaf from the pot and discard.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasonings as necessary.
Heat the soup gently over low heat for 2–3 minutes, being careful not to let it boil after adding the cream.
Ladle the bisque into bowls and garnish with a sprinkle of fresh parsley. Serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.7 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
