Ken Knecht wrote:
Anyone have a potato soup recipe they enjoy? I've looked on-line and
in my cookbooks but haven't seen anything that sounds very good.
There was a potato, ham, butter bean, celery soup posted here a week
or so ago. Tasted very good fresh-made but IMHO not good at all
reheated, Unusual for soup.

Prefer vegetarian but if it includes meat so be it.

TIA

Jill's Potato-Leek Soup in Bread Bowls

2 large white potatoes, peeled and diced
2 large leeks, washed well and thinly sliced. Finely chop thes soft green
parts.
4 c. chicken broth or stock
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. heavy cream (I use half & half most of the time)
dash grated nutmeg
1 Tbs. dried parsley for garnish (optional)

In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper
(to taste, really). Bring to a boil. Reduce heat to low; cover and simmer
15-20 minutes or until the vegetables are tender. Strain the soup into a
large mixing bowl or another pan. Blend the potatoes and leeks with about
1/4 broth until smooth (I use my stick blender for this). Return blended
mixture to pan with remaining liquid. Stir in cream and nutmeg and heat
through. Spoon into prepared bread bowls. Sprinkle with parsley to
garnish. Serves 4

Bread Bowls

4 small round loaves of sourdough bread, unsliced
2-3 cloves garlic, peeled and mashed
4 Tbs. olive oil

Cut the tops from the round loaves about 3/4 inch thick to make 'lids'.Using
a sharp knife, cut around the inside of the loaf leaving a 3/4" shell for
the bowl to hollow out the center. (Saved removed bread to make croutons or
breadcrumbs, etc.) Rub the inside of the bowls and the lids with crushed
garlic and brush with olive oil. Bake on a baking sheet at 350F until
slightly toasted. Serve the soup in the bread bowls. Don't forget, you can
eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate so it
doesn't get all sloppy.)

Jill