Potato Leek Soup in Bread Bowls

Recipe by Nancy Van Ess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut tops form bread about 3/4" thick to make "lids".
  • Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl".
  • Hollow out the center.
  • (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.
  • Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted.
  • Serve soup in bowls.
  • In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
  • Bring to a boil.
  • Reduce heat to low.
  • Cover and simmer 15-20 minutes or until vegetables are tender.
  • Strain soup into another pan.
  • Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth; return to pan.
  • Stir in cream and nutmeg.
  • Spoon into hot prepared bread bowls.
  • Sprinkle with parsley.
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