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Leek and Russet Potato Bisque with Dill

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Our Culinary Team designed this recipe to highlight the unique personality of Davis Estates Chardonnay or Sauvignon Blanc.

Ingredients

Serves 4 to 6

Leek and Russet Potato Bisque with Dill

1 Tablespoon butter
6 Large Leeks, use mostly the white part, washed and sliced (About 10 Cups Packed)
6 ounces Yukon gold potato, peeled and cut into large dice
½ Yellow onion, cut into large dice
2 ½ cups Chicken stock
1-pint Half and half
1 Tablespoon Lemon juice
1 Tablespoon caraway
1 Tablespoon fresh dill, finely chopped
Kosher salt and white pepper to taste

Optional Toppings

Fresh dill
crème fraîche

Method

Leek and Russet Potato Bisque

  • 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.

To Finish

Ladle your bisque into individual bowls, serving with a dollop of Crème Fraiche and fresh dill. Serve immediately with a chilled glass of Chardonnay or Sauvignon Blanc.

Pairing Suggestion

Silky leek and potato bisque finished with fresh dill is comfort in every spoonful, made even brighter by the crisp, elegant character of Davis Estates Chardonnay.

Courtesy of the Davis Estates Culinary Team

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