Potato Leek Soup

By katiemwilson

Ingredients

• 2 large potatoes, peeled and diced
• 2 large leeks, sliced thin
• 4 c chicken broth
• 1/2 t salt
• 1/4 t pepper
• 1/4 c heavy cream
• 1/8 t nutmeg
• 2 cloves garlic, crushed
• 4 T olive oil
• 4 T parmesan cheese
• (Recipe can be doubled.)

Preparation

Step 1

Bring potatoes, leeks and broth to a boil. Return to low and simmer 15 min. Strain soup. Put solids in blender until smooth and return to soup. Stir in cream and nutmeg. Heat and serve in bread bowls.

Bread Bowls:
Slice off top and scoop out center. Rub with garlic, brush with oil and sprinkle with cheese. (Lids too.) Bake at 350 for 15 min.