Leek and Yukon Gold Potato Bisque

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


1 Tbl  Unsalted butter 
6 each Leeks, use mostly the white part, washed and sliced
½ lb Yukon gold potato, peeled and cut into large dice 
½ each Yellow onion, cut into large dice 
2 ½ cups Chicken stock 
1 pint Half and half 
½ Tbl Lemon juice 
1 Tbl Caraway seeds 
1 Tbl Dill, chopped fine    
Kosher salt and white pepper to taste


Melt the butter in a saucepan over medium heat. Add leek, potato, and onion, sweat for about 5 minutes. Add the half and half and chicken stock and bring to a boil. Turn down the heat to a simmer and continue to cook until potatoes are tender enough to puree, about 20 minutes. Remove from heat and transfer in batches to a blender. Puree until smooth and pass through a fine mesh strainer into a clean saucepan. Add caraway, lemon and dill. Bring just to a simmer, then lower heat. Adjust seasonings and keep soup warm until ready to serve.


Suggested Pairing: