"jmcquown" > wrote in message
...
> Potato Leek Soup in Bread Bowls
>
> This is one of my old standbys and a favorite of everyone who has tried
> it.
>
> 2 large white potatoes, peeled and diced
> 2 large leeks, washed well and thinly sliced. Finely chop the green
> parts.
> 4 c. chicken broth or stock
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4-1/2 c. heavy cream (I use half & half most of the time)*
> dash grated nutmeg
> 1 Tbs. dried parsley for garnish (optional)
>
> *when Mom made this she used fat free half & half. I still don't
> understand
> fat free half milk/half cream but whatever...
>
> In a large pot, combine the potatoes, leeks, chicken broth and salt &
> pepper
> (to taste, really). Bring to a boil. Reduce heat to low; cover and
> simmer
> 15-20 minutes or until the vegetables are tender. Strain the soup into a
> large mixing bowl or another pan. Blend the potatoes and leeks with about
> 1/4 broth until smooth (I use my stick blender for this now that I have
> one). Return blended mixture to pan with remaining liquid. Stir in cream
> and nutmeg and heat through. Spoon into prepared bread bowls (recipe
> follows). Sprinkle with parsley to garnish. Serves 4
>
> Bread Bowls
>
> 4 small round loaves of sourdough bread, unsliced
> 2 cloves garlic, peeled and mashed
> 4 Tbs. olive oil
>
> Cut the tops from the round loaves about 3/4 inch thick to make 'lids'.
> Using a sharp knife, cut around the inside of the loaf leaving a 3/4"
> shell
> for the bowl to hollow out the center. (Saved removed bread to make
> croutons
> or breadcrumbs, etc.) Rub the inside of the bowls and the lids with
> crushed
> garlic and brush with olive oil. Bake on a baking sheet at 350F until
> slightly toasted. Serve the soup in the bread bowls. Don't forget, you
> can
> eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate so it
> doesn't get all sloppy.)
>
> Jill

Thanks for the recipe.
I see a lot of people eating their soups in this type of bowl at Panera
Bread restaurant. They all seem to be enjoying it!
Dee Dee