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Photo of Braised leek bisque by WW

Braised leek bisque

6 - 7
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Traditionally a French seafood broth, we’ve given a modern twist to this dish buy swapping the seafood for vegetables. The crunch of prosciutto cuts through the smooth texture perfectly.


Olive oil

2 tsp

Brown onion

1 medium, chopped


2 clove(s), chopped


410 g, chopped


200 g, chopped

Chicken stock

4 cup(s), (1 litre)

Fresh thyme

1 tsp

Light cream

½ cup(s), (125ml)

Prosciutto fat trimmed

80 g, fat trimmed

Fresh lemon rind

1 tsp, finely grated


  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add leek, potato, stock and thyme and bring to the boil. Reduce heat and simmer for 30 minutes or until tender. Set aside to cool slightly.
  2. Add cream to potato mixture. Using a stick blender, process soup until smooth (see tip).
  3. Meanwhile, preheat grill on high. Grill prosciutto for 1–2 minutes or until golden and crisp. Cool and break into shards. Serve bisque topped with rind, prosciutto and extra thyme.


TIP: You can also use a blender or food processor to process the soup. Allow to cool slightly and make sure you leave the vent open so the steam doesn’t build up and pop off the lid.Suitable to freeze (without toppings) for up to 3 months.