Salmon, Leek & Sweet Potato Bisque Recipe

Name: Salmon, Leek & Sweet Potato Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Sweet Potatoes; 4 whole (5 Oz. Size) Salmon Fillets; 2 Tablespoons Canola Oil; 3 whole Leeks, White And Light Green Parts Only, Washed And Roughly Chopped; 1 cup Red Bell Pepper, Roughly Chopped; 3 cloves Garlic, Chopped; 1 Tablespoon Old Bay Seasoning; 3 cups Chicken Or Vegetable Stock; 3 cups Water; Salt And Pepper, to taste; 2 cups Unsweetened Almond Milk

Servings: persons

2 whole Sweet Potatoes
4 whole (5 Oz. Size) Salmon Fillets
2 Tablespoons Canola Oil
3 whole Leeks, White And Light Green Parts Only, Washed And Roughly Chopped
1 cup Red Bell Pepper, Roughly Chopped
3 cloves Garlic, Chopped
1 Tablespoon Old Bay Seasoning
3 cups Chicken Or Vegetable Stock
3 cups Water
Salt And Pepper, to taste
2 cups Unsweetened Almond Milk

1
Preheat oven to 400 F.
2
To roast the sweet potatoes: Wash and dry them thoroughly. Wrap each in foil and bake in a 400 F oven for 60-70 minutes until very soft. Remove from oven and allow to cool while the soup is cooking.
3
To roast the salmon: Place the fillets skin-side-down on a sheet pan lined with parchment paper. Do not season; simply roast in the same 400 F oven for about 7-8 minutes until just done enough to flake. Remove from oven and set aside to cool while the soup is cooking.
4
For the bisque, heat the canola oil in a large soup pot over medium heat. Add the leeks, bell pepper, and garlic and saute for 7-8 minutes until soft. Add the Old Bay, vegetable stock and water. Bring to a boil, and then reduce heat to medium again until the liquid has reduced by half. At this point carefully remove the skin from the sweet potatoes and add the flesh to the soup. There is no need to chop at this point, just add it and stir to break it up slightly.
5
Working in batches puree the soup in a blender or food processor (or with an immersion blender) until completely smooth. Return the pureed soup to the soup pot. Stir in the almond milk until well combined and allow to heat through. At this time flake the baked salmon into the soup. Serve hot.

1331

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Sweet Potatoes, 4 whole (5 Oz. Size) Salmon Fillets, 2 Tablespoons Canola Oil, 3 whole Leeks, White And Light Green Parts Only, Washed And Roughly Chopped, and more.

Yes, Salmon, Leek & Sweet Potato Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon, Leek & Sweet Potato Bisque

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