Subj : Potato-Leek Soup In Bread Bowls To : All From : Ben Collver Date : Sat Jun 22 2024 08:20:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jill's Potato-Leek Soup In Bread Bowls Categories: Soups Yield: 4 Servings MMMMM----------------------------SOUP--------------------------------- 2 lg Potatoes; peeled and diced 2 lg Leeks; thinly sliced 4 c Chicken broth 1/2 ts Salt 1/4 ts Pepper 1/4 c Heavy cream 1 ds Nutmeg; grated 1 tb Dried parsley flakes MMMMM------------------------BREAD BOWLS----------------------------- 4 Round loaves of white or -sourdough bread; unsliced 2 cl Garlic; peeled and crushed 4 tb Olive oil In large pot, combine potatoes, leeks, chicken broth, salt, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or until vegetables are tender. Strain soup into another pan. Place cooked potatoes and leeks in blender or food processor with about 1/4 c broth and process until smooth. Return to pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls. Sprinkle with parsley. Bread Bowls: Cut tops from round loaves about 3/4" thick to make "lids". Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl". Hollow out the center. (Save removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread bowls and "lids" with garlic and brush with olive oil. Bake lids and bowls on cookie sheet at 350°F until slightly toasted. Serve soup in bread bowls. Recipe by Jill McQuown Recipe FROM: MMMMM .