8 servings, about 1 cup each
adapted from Eating Well
2 tablespoons extra-virgin olive oil
3 pounds leeks, white and light green parts only, sliced
3 cloves garlic, minced
3/4 teaspoon salt, divided
1/4 teaspoon red pepper flakes
1 1/2 pounds Yukon Gold potatoes, peeled and diced
3 cups nonfat milk
2 cups reduced-sodium chicken broth
3 tablespoons lemon juice
1 teaspoon ground white pepper, or to taste
2 ounces grated Parmesan
Thinly sliced fresh chives for garnish
1/4 cup minced pitted Kalamata olives
3 anchovies, minced
1/4 teaspoon freshly ground pepper
8 slices baguette, toasted
1.To prepare bisque: Heat oil in a Dutch oven over medium heat. Add leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes. Adjust heat as necessary and add a bit of water if needed to prevent sticking. Set aside 1/3 cup of the leeks in a small bowl.
2.Add garlic and red pepper flakes, stir for a minute then add potatoes, milk and broth to the pot. Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 15 minutes.
3.To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.
4.When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular blender. (Use caution when pureeing hot liquids.) Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls and float a crouton on top of each. Garnish with chives and Parmesan, if desired.