Potato Leek Soup in Bread Bowls
This is one of my old standbys and a favorite of everyone who has tried it.
2 large white potatoes, peeled and diced
2 large leeks, washed well and thinly sliced. Finely chop the green parts.
4 c. chicken broth or stock
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. heavy cream (I use half & half most of the time)*
dash grated nutmeg
1 Tbs. dried parsley for garnish (optional)
*when Mom made this she used fat free half & half. I still don't understand
fat free half milk/half cream but whatever... 🙂
In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper
(to taste, really). Bring to a boil. Reduce heat to low; cover and simmer
15-20 minutes or until the vegetables are tender. Strain the soup into a
large mixing bowl or another pan. Blend the potatoes and leeks with about
1/4 broth until smooth (I use my stick blender for this now that I have
one). Return blended mixture to pan with remaining liquid. Stir in cream
and nutmeg and heat through. Spoon into prepared bread bowls (recipe
follows). Sprinkle with parsley to garnish. Serves 4
Bread Bowls
4 small round loaves of sourdough bread, unsliced
2 cloves garlic, peeled and mashed
4 Tbs. olive oil
Cut the tops from the round loaves about 3/4 inch thick to make 'lids'.
Using a sharp knife, cut around the inside of the loaf leaving a 3/4" shell
for the bowl to hollow out the center. (Saved removed bread to make croutons
or breadcrumbs, etc.) Rub the inside of the bowls and the lids with crushed
garlic and brush with olive oil. Bake on a baking sheet at 350F until
slightly toasted. Serve the soup in the bread bowls. Don't forget, you can
eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate so it
doesn't get all sloppy.)
Jill