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Potato Leek Soup in Bread Bowls

4 round loaves of white or sourdough bread, unsliced
2 cloves garlic, peeled and crushed
4 tablespoons olive oil

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

Cut tops from 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 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.

In large pot, combine potatoes, leeks, chicken broth, salt and
pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20
min. 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.


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