Roasted Potato Bisque With Leeks And Sage

1. 1

   Preheat oven to 400 u00b0F.

2. 2

   Toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes.

3. 3

   In a soup pot, saute leeks in 1 tablespoon of olive oil for 2-3 minutes. Add roasted potatoes and stock. Bring to a boil, reduce heat, and simmer, uncovered, for about 30 minutes.

4. 4

   Transfer soup solids to a food processor, adding about half the stock and process to make a smooth puree.

5. 5

   Return the puree to the pot, stir well to incorporate it into the remaining stock, and add sage. Adjust the seasonings to taste.

6. 6

   Warm over low heat for 5-10 minutes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.