Yoshis Cream of Leek and Potato Soup Baked with Brie

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1 tb Butter
1 md Onion; peeled and chopped
1 ts Salt
1/2 ts Fresh ground black pepper
2 qt Chicken Stock
2 Leeks;*
4 sl Brie cheese
1 lg clove garlic; peeled and chopped
2 lg Potatoes; peeled and diced
1/2 c Heavy cream

Original recipe makes 4



* 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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