Potato Leek Soup in Bread Bowls
Recipe by :Jill McQuown
Servings : 4

4 round loaves of white or sourdough bread, unsliced
2 cloves garlic, peeled and crushed
4 tablespoons olive oil
The Soup
2 large potatoes, peeled and diced
2 large leeks, thinly sliced
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
dash grated nutmeg
1 tablespoon dried parsley flakes

Bread Bowls:
Cut tops form bread 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. (Reserve 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 bowls.

Soup:
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.