On Aug 10, 1:23 pm, "jmcquown" > wrote:
> 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

Thanks for posting your recipe!