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Ingredientes
- 2 lg. potatoes, peeled & finely diced
- 2 lg. leeks, thinly sliced
- 4 c. chicken broth/stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 c. heavy or possibly whipping cream
- 1/8 teaspoon grated nutmeg
- 4 round sm. loaves of bread unsliced or possibly lg. hard rolls
- 2 cloves garlic, peeled & crushed
- 4 teaspoon extra virgin olive oil
- 4 T grated Parmesan
- Minced parsley - garnish
Direcciones
- In a large pot, put together potatoes and leeks and chicken broth/stock, salt and pepper. Over high heat, heat to boiling. Reduce heat to low, cover and simmer for 15 min.Meanwhile make bread bowls - Hollow out center. Rub inside with garlic - brush with extra virgin olive oil and sprinkle with cheese. Bake bowls on a cookie sheet at 350 degrees for 10 min or possibly till slightly toasted.
- Strain simmered soup into another pan. Place solids in blender or possibly food processor and process till smooth. Return to pan. Stir in heavy cream and nutmeg, heat through. Spoon hot soup into bread bowls and top with parsley. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 772g | |
| Recipe makes 2 servings | |
| Calories 359 | |
| Calories from Fat 103 | 29% |
| Total Fat 11.64g | 15% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1446mg | 60% |
| Potassium 1571mg | 45% |
| Total Carbs 51.88g | 14% |
| Dietary Fiber 8.2g | 27% |
| Sugars 2.34g | 2% |
| Protein 12.79g | 20% |
