Potato Leek Bisque from Eating Well

• 2 tablespoons extra virgin olive oil
• 3 lbs leeks, white and light green parts only, sliced (see Tip)
• 34 teaspoon salt, divided
• 1 12 lbs yukon gold potatoes, peeled and diced
• 3 cups low-fat milk
• 2 cups reduced-sodium chicken broth
• 3 tablespoons lemon juice
• 14 teaspoon white pepper (to taste)
• fresh chives, thinly sliced (to garnish)
• 14 cup minced pitted oil-cured olives
• 3 anchovies, minced
• 14 teaspoon fresh ground pepper
• 8 slices baguette, preferably whole-wheat, toasted

1. To prepare bisque: Heat oil in a Dutch oven over medium heat.
2. Add leeks and 1/4 teaspoon salt.
3. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes.
4. Adjust heat as necessary and add a bit of water if needed to prevent sticking.
5. Set aside 1/3 cup of the leeks in a small bowl.
6. Add potatoes, milk and broth to the pot.
7. Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
8. To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well.
9. Divide evenly among the toasted baguette slices.
10. When the potatoes are tender, remove from the heat.
11. Puree the soup with an immersion blender or in batches in a regular blender.
12. (Use caution when pureeing hot liquids.)
13. Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper.
14. Divide among 8 soup bowls and float a crouton on top of each.
15. Garnish with chives, if desired.

extra virgin olive oil, leeks, salt, gold potatoes, lowfat milk, chicken broth, lemon juice, white pepper, fresh chives, olives, anchovies, ground pepper, baguette

Taken from www.food.com/recipe/potato-leek-bisque-from-eating-well-468907 (may not work)