Cream of Leek & Potato Soup
Yield: 4 Servings
1 tb butter
2 leeks white and light green parts, cleaned and chopped
1 onion, peeled/chopped
1 lg clove garlic, peeled and chopped
2 lg potatoes, peeled and diced
2 qt chicken stock
1/2 c heavy cream
1/2 ts fresh ground black pepper
1 ts salt
4 slices brie cheese
Melt butter in a soup pot over medium heat. Add leeks, onion and
garlic. Saute until wilted.
Add potatoes, stirring well. Add stock, bring to a boil and simmer,
partially covered, for 30 minutes.
Strain off broth and set aside. Put solids in a food processor and
puree, leaving slight texture.
Return stock and puree to the pot, stirring well. Bring to a boil.
Add cream, then pepper. Gradually add salt, tasting as you go (less
salt may be needed if stock is salted).
Ladle soup into four oven-safe bowls. Place a slice of brie on
each. Bake in a preheated 400-degree oven until Brie is melted,
about 6 or 7 minutes. Serve immediately.