1.2 tablespoons extra-virgin olive oil
2.3 pounds leeks, white and light green parts only, sliced
3.3/4 teaspoon salt, divided
4.1 1/2 pounds Yukon Gold potatoes, peeled and diced
5.3 cups nonfat or low-fat milk
6.2 cups reduced-sodium chicken broth
7.3 tablespoons lemon juice
8.1/4 teaspoon ground white pepper, or to taste
9.Thinly sliced fresh chives for garnish
1.1/4 cup minced pitted oil-cured olives
2.3 anchovies, minced
3.1/4 teaspoon freshly ground pepper
4.8 slices baguette, preferably whole-wheat, toasted
1.To prepare bisque: Heat oil in a Dutch oven over medium heat.
2.Add leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes. 3.Adjust heat as necessary and add a bit of water if needed to prevent sticking.
4.Set aside 1/3 cup of the leeks in a small bowl.
5.Add potatoes, milk and broth to the pot.
6.Bring to a simmer and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
7.To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well.
8.Divide evenly among the toasted baguette slices.
9.When the potatoes are tender, remove from the heat.
10.Puree the soup with an immersion blender or in batches in a regular blender.
11.Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper.
12.Divide among 8 soup bowls and float a crouton on top of each. Garnish with chives, if desired.