Monday, January 12, 2009

Potato and Leek Soup with Brie Croutons

Kind of like drinking a bowl of mashed potatoes... in a good way.

potato leek soup

1 pound leeks, white and part of green part, cut into 1-inch pieces
1 large onion, peeled and chopped
4 cups chicken stock or broth
2 pounds Yukon gold potatoes, peeled and cubed
4 T dill or parsley, finely chopped
1 loaf sourdough bread, sliced
brie cheese

Place leeks, onions and broth in a large pot. Bring to a boil. Reduce heat, cover and simmer 25 minutes.

Add the potatoes and raise heat to return to a boil. Reduce heat, cover and simmer for 20 more minutes, or until potatoes are tender.

Meanwhile, preheat oven to 400°F for the croutons. Top 4 slices of bread with a piece of brie and place on a cookie sheet. Set aside until oven has finished preheating and soup is nearly done cooking. When there is about 10 minutes left on the soup timer, put the bread in the oven and toast until cheese is golden. Put one crouton in the bottom of everyone's bowl.

Once the soup has finished cooking, laddle it in small batches into a blender and puree until smooth. Season with salt & pepper. Pour soup into individual bowls over the croutons. Serve hot.

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