Signature Dish of Jill McQuown

Potato-Leek Soup in Bread Bowls

2 large potatoes, peeled and diced
2 large leeks, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg
1 Tbs. dried parsley flakes

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 c. broth and process until smooth. Return to pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls. Sprinkle with parsley. Serves 4.

The Bread Bowls (not essential, but oh so good!)

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

Cut tops from round loaves 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. (Save 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 bread bowls.