merryb > wrote:
> On Aug 10, 1:12 pm, "jmcquown" > wrote:
> > merryb > wrote:
> > > On Aug 10, 12:31 pm, "jmcquown" > wrote:
> >
> > Chicken with noodles over mashed potatoes... oh dear! That
> > definitely sounds um... hearty
> >
> > I make (and eat) soups and stews year round. I had planned to make
> > potato leek soup but Publix apparently feels the need to trim the
> > leeks for me... to the point of leaving only 1 inch of edible
> > white. I refuse to pay $2.39 for tough green stalks. So I
> > scrapped that idea and went with the chicken & dumplings instead.
> >
> > Jill
>
> Hmmm, the soup sounds good, too!

The recipe is simple. Even better when you serve it in toasted sourdough
bread "bowls". I first posted this recipe in 2002.

2 large potatoes, peeled and diced
2 large leeks, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg
1 Tbs. dried parsley flakes

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 c. broth and process until smooth. Return to
pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls.
Sprinkle with parsley. Serves 4.

The Bread Bowls (not essential, but oh so good!)

4 small round loaves of white or sourdough bread, unsliced
2 cloves garlic, peeled and crushed
4 Tbs. olive oil

Cut tops from round loaves about 3/4 inch thick to make "lids". Using a
sharp knife, cut around inside of loaf leaving 3/4 inch edge for the "bowl".
Hollow out the center. (Save removed bread to make croutons, breadcrumbs,
etc.) Rub the inside of the bread bowls 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 bread bowls.

Jill