Leek and potato bisque in white round plate.

Creamy Wild Spring Leek & Potato Bisque

Jun 29 2020
Serving Time Icon 30 min
Serves Number Icon Serves 4-6

This recipe is part of the Savour Ontario at Home recipe collection curated in Spring 2020. Nearly 50 of Ontario's top chefs and culinary personalities personally prepared and photographed signature recipes to help inspire and support cooks at home.

Now well over a decade in business, Eddington’s of Exeter, a Feast On-certified restaurant in Exeter, Ontario, attributes its success to creating flavourful and creative meals consistently, using the best of Huron County’s bounty. Owner James Eddington states “We are so blessed to be living in such an agriculturally rich area of the world”.

"Being isolated on the Farm in Huron County has allowed for more time outdoors, more time to inspire and more time to learn a different pace. As we are truly a Farm to Table restaurant, we love foraging and finding fresh ingredients of the season. Fresh out of the ground is a true taste of Ontario."

Prep 15 MIN

Cook 30 MIN

Bisque Ingredients

Garnish Ingredients


Bisque Instructions

Step 1

In stock pot, add butter, onions and celery. Sauté on medium heat until softened and caramelized.

Step 2

Add chicken stock and potatoes; simmer until potatoes are softened. Reduce heat to lowest setting and add spring leeks.

Step 3

Simmer on low heat for 15 minutes. Slowly add milk and cream and bring heat up (be sure not to boil).

Step 4

Blend soup to purée with a quality blender or hand blender to a creamy smooth consistency.

Step 5

Salt and pepper to taste, if needed, and it’s ready to serve in a bowl.

Garnish Instructions

Step 1

Sauté bacon until almost crisp, strain fat and add remaining leeks until wilted.

Step 2

Add to top of soup as garnish, along with cheese.

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