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Try this Yoshis Cream of Leek and Potato Soup Baked with Brie recipe, or contribute your own. "Chicken" and "Soups" are two of the tags cooks chose for Yoshis Cream of Leek and Potato Soup Baked with Brie.
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* Use white and lightest green parts of leeks. Clean and chop. 1. Melt butter in a soup pot over medium heat. Add leeks, onion and garlic. Saute until wilted. 2. Add potatoes, stirring well. Add stock, bring to a boil and simmer, partially covered, for 30 minutes. 3. Strain off broth and set aside. Put solids in a food processor and puree, leavig slight texture. 4. Return stock and puree to the pot, stirring well. Bring to a boil. 5. Add cream, then pepper. Gradually add salt, tasting as you go (less salt may be needed if stock is salted). 6. Ladle soup into four oven-safe bowls. Place a slice of brie on each. 7. Bake in a preheated 400-degree oven until Brie is melted, about 6 or 7 minutes. Serve immediately. Source: Chef Yoshi Katsumara of Yoshis Cafe in Chicago. Printed in the Chicago Sun Times, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place
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