Loaded Idaho® Potato Bisque


Potato Bisque Ingredients:
  • 8 large Idaho® Russet potatoes, washed, dried
  • 1 tablespoon olive oil
  • salt, to taste
  • 1 stick salted butter
  • 4 cloves garlic, smashed with flat side of knife
  • 2 ½ cups leeks, sliced, white part only
  • 1 cup onion, sliced
  • 2 cups chicken stock
  • ¼ cup fresh thyme leaves
  • 2 cups heavy cream
  • ½ teaspoon nutmeg, freshly grated
  • black pepper, to taste
Lardon and Cheddar Topping Ingredients:
  • 1 cup bacon lardons
  • 2 cups cheddar, grated
  • 1 bunch scallions, thinly sliced, green part only
  • 8 rounded tablespoons sour cream
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh chives, finely chopped


Potato Bisque Directions:
  1. Preheat oven to 425° F. Rub potatoes with olive oil and sprinkle with salt, then position on oven racks. Bake for 40 minutes, or until fork-tender.
  2. Meanwhile, in a stockpot over medium heat, melt butter and add garlic, leeks and onion. Sauté until tender, then add chicken stock and thyme. Bring to a boil, then reduce heat to a simmer and continue to cook, uncovered, for about 30 minutes.
  3. When potatoes are cooked, slice open and gently scoop out the insides into the stockpot, leaving about a 1/4-inch thickness in the skins. Reserve skins to use as soup bowls. Stir cream into stockpot. Add nutmeg and salt and pepper to taste.
  4. With a handheld blender or in a traditional blender, blend soup until smooth. While still hot, pour bisque into hollowed-out potato skins. Garnish with lardon and Cheddar topping.
Lardon and Cheddar Topping Directions:
  1. Cook lardons until crispy. Combine all ingredients in a bowl and reserve for garnish.
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Yield: 8 servings

Cindy Hutson
Formerly of - Ortanique, Zest, Zest MRKT
Miami FL, Coral Gables FL

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