Leek And Yukon Gold Potato Bisque
- 1 Tbl Unsalted butter
- 6 Leeks, use mostly the white part, washed and sliced
- 1/2 lb Yukon gold potato, peeled and cut into large dice
- 1/2 Yellow onion, cut into large slices
- 21/2 cups Chicken stock
- 1 pint Half and half
- 1/2 Tbl Lemon juice
- 1 Tbl Caraway seeds
- 1 Tbl Dill, chopped fine
- Kosher salt and white pepper to taste
- Melt the butter in a saucepan over medium heat. Add leek, potato, and onion, sweat for about 5 minutes. Add the half and half and chicken stock and bring to a boil. Turn down the heat to a simmer and continue to cook until potatoes are tender enough to puree, about 20 minutes. Remove from heat and transfer in batches to a blender. Puree until smooth and pass through a fine mesh strainer into a clean saucepan. Add caraway, lemon and dill. Bring just to a simmer, then lower heat. Adjust seasonings and keep soup warm until ready to serve.
tbl, leeks, gold potato, yellow onion, chicken stock, lemon juice, tbl dill, kosher salt
Taken from www.epicurious.com/recipes/member/views/leek-and-yukon-gold-potato-bisque-50089547 (may not work)