Potato Leek Soup In Bread Bowls Recipes

Steps:

• 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.

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.