Pear and Leek Bisque

  • Average Rating: (4 / 5)
  • Serves: 6
  • Prep Time: 30m
  • Cook Time: 30m
  • Ready In: 60m

A sophisticated soup with a hint of sweetness, countered by the more pungent flavour of blue cheese. A delectable surprise to the palate! I got this recipe from someone I’d met once in Montreal many years ago. I was with a friend visiting and upon being invited to stay for dinner, this was the appetizer which was served. I’ve been making it ever since.


  • 1/4 Cup Butter
  • 6 Large Leeks, white only - split, rinsed and thinly sliced crosswise
  • 3 Medium Potatoes, peeled and cut into 1/2 cubes
  • 1 Pound Canned Halves in Naturals Juice
  • 3 Cans Chicken Broth (14 Ounce Cans)
  • 1 Cup Heavy Cream
  • 1/4 Pound Blue Cheese, crumbled
  • Chives, chopped


Step 1

In large saucepan, over medium-high heat, melt butter. Add leeks and saute 3 minutes. Add potatoes and saute one minute. Drain pear liquid into saucepan with vegetables, add chicken broth. Bring to boil, reduce to simmer, cover for 20 minutes.

Step 2

Meanwhile, in food processor or blender, puree pears; pour into small bowl. Strain soup through sieve into large bowl. Place vegetable mixture from sieve into food processor or blender - puree.

Step 3

Return vegetable puree and broth mixture to saucepan; add pears and heavy cream. Cook, stirring over medium heat until soup is hot.

Step 4

Transfer to tureen if desired. Sprinkle with blue cheese. Garnish with chives.

Photo Credit: Charley, Flickr

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