I finally found small round sourdough loaves at the stupidmarket bakery!
Gonna make this soup again tomorrow (it's been *years*). It's delicious!

2 large white potatoes, peeled and diced
2 large leeks, washed well and thinly sliced. Finely chop the 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 or another pan. Blend the potatoes and
leeks with about 1/4 broth until smooth (I'll be using my stick blender for
this now that I have one). 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 round loaves of sourdough bread, unsliced
2 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.)

I'm going to split the recipe in half this time. The soup is wonderful
without the bread bowls, too.

Jill
--
I used to have a handle on life...but it broke off.