Potato Leek Soup In Bread Bowls

Potato Leek Soup In Bread Bowls

Ready in 1 hour
6 review(s) averaging 3.8. 100% would make again

Top-ranked recipe named "Potato Leek Soup In Bread Bowls"

Share it:

Warm creamy soup with an Eat-the-bowl twist

"I decided not to puree the soup, and left the potatoes, leeks, carrots (added) in a more rustic form. Delicious! Seasoned to taste with salt, pepper and, earlier, thyme while simmering. Served it with a cool Gevertztraminer. Really delicious."

- stevemur

Ingredients

Are you making this? 
2 large white potatoes; peeled and diced
2 large leeks; washed and thinly sliced
4 cups chicken broth; or stock
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups heavy cream; or half & half
dash nutmeg; grated
1 tablespoon dried parsley; optional, for garnish
Bread Bowls:
4 small loaves sourdough bread; unsliced
2 cloves garlic; peeled and mashed
4 tablespoons olive oil

Original recipe makes 4

Servings  

Preparation

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.)

Notes

The bead bowls work nicely with any cream soup such as a New England Clam Chowder. They're not bad with a batch of spicy red chile either

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 731 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Potato Leek Soup In Bread Bowls

I'd rate it:


sign in to add your comment

Learn more

Leek

Recipe ideas by email


Reviews

Add yours!

jwizardtree 1 year ago
[I made edits to this recipe.]
promfh 5 years ago
How much cream are you supposed to use?? It just says 'cups.' ????
katief1002 5 years ago
I decided not to puree the soup, and left the potatoes, leeks, carrots (added) in a more rustic form. Delicious! Seasoned to taste with salt, pepper and, earlier, thyme while simmering. Served it with a cool Gevertztraminer. Really delicious.
stevemur 6 years ago
Missing measurement for cream.
ladygold 7 years ago
The bead bowls work nicely with any cream soup such as a New England Clam Chowder. They're not bad with a batch of spicy red chile either [I posted this recipe.]
promfh 9 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free