Potato Leek Soup in a Breed Bowl
SOUP:
- 3 potatoes, coarsely chopped
- 2-3 leeks, white part only
- 2 cans chicken broth
- Salt to taste
- 1 - 1 1/2 c. milk
Slice leeks lengthwise and clean. Bring potatoes, leeks, and broth to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Puree mixture in food process or until smooth. Return to pan, add milk and heat.
BREAD BOWLS:
- 4 sm. sour dough rounds
- 2 cloves garlic, halved
- 1/4 - 1/2 c.
- Parmesan cheese, grated
Remove the top third of each loaf and scoop out center, leaving 1/2" all around. Rub inside of round with cut side of garlic and sprinkle with 1 to 2 tablespoons Parmesan. Place rounds on baking sheet. Bake at 350 degrees until browned. Divide soup between the four bowls.