Ingredients
- 2 large white potatoes
- peeled and diced
- 2 large leeks washed and thinly
- sliced. Finely chop the green parts
- 4 cups chicken broth or stock
- water if needed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- cups heavy cream
- or half & half
- dash grated nutmeg
- 1 tablespoon dried parsley for garnish
- optional
- Bread Bowls:
- 4 small loaves sourdough bread
- unsliced
- 2 cloves garlic peeled and mashed
- 4 tablespoons olive oil
Instructions
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. Return blended mixture to pan with remaining liquid. Keep warm. Prepare bread bowls (below). Stir in cream and nutmeg and heat through. Spoon into prepared bread bowls. Sprinkle with parsley and chopped green from leeks to garnish.
Bread Bowls:
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 bread crumbs, etc.)
Rub the inside of the bowls and the lids with crushed garlic and brush with olive oil. Bake at 350' until nicely toasted, maybe 10 minutes, while you heat the cream in the soup. 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.)
