Potato Leek Soup In Bread Bowls

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 loaves bread or 4 loaves sourdough bread, unsliced
• 2 garlic cloves, peeled and crushed
• 4 tablespoons olive oil
• 2 large potatoes, peeled and diced
• 2 large leeks, thinly sliced
• 4 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup heavy cream
• 1 dash nutmeg, grated
• 1 tablespoon dried parsley flakes

Recipe

• 1 cut tops form bread about 3/4" thick to make "lids".
• 2 using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl".
• 3 hollow out the center.
• 4 (reserve removed bread to make croutons, breadcrumbs, etc.) rub the inside of the bread b owls and "lids" with garlic and brush with olive oil.
• 5 bake lids and bowls on cookie sheet at 350 degrees until slightly toasted.
• 6 serve soup in bowls.
• 7 in large pot, combine potatoes, leeks, chicken broth, salt and pepper.
• 8 bring to a boil.
• 9 reduce heat to low.
• 10 cover and simmer 15-20 minutes or until vegetables are tender.
• 11 strain soup into another pan.
• 12 place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth; return to pan.
• 13 stir in cream and nutmeg.
• 14 spoon into hot prepared bread bowls.
• 15 sprinkle with parsley.