Creamy Potato Leek Soup in Crusted Bread Bowls
Indulge in a warm, comforting bowl of Creamy Potato Leek Soup served in crusty bread bowls that are perfect for dipping. This recipe combines the earthy flavors of fresh leeks and hearty potatoes, blended to velvety perfection, and is made even more special when served in delicious homemade bread bowls. Ideal for chilly days or cozy gatherings, this dish is both hearty and satisfying. Don’t forget to garnish with fresh parsley for an added touch of flavor and color!
4
Servings
275
Calories
11
Ingredients
Ingredients
white or sourdough bread loaves
4 loaves (unsliced)
garlic cloves
2 (peeled and crushed)
olive oil
4 tablespoons (for brushing)
potatoes
2 large (peeled and diced)
leeks
2 large (thinly sliced)
chicken broth
4 cups (low-sodium recommended)
salt
1/2 teaspoon (to taste)
black pepper
1/4 teaspoon (to taste)
heavy cream
1/4 cup (for a creamy texture)
nutmeg
1 dash (grated)
dried parsley flakes
1 tablespoon (for garnish)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Prepare the bread bowls by cutting off the tops of each loaf about 3/4 inch thick to create lids. Carefully hollow out the insides of the loaves, leaving about a 3/4 inch thick crust to form a 'bowl'. (Save the removed bread for croutons or breadcrumbs.)
3
Rub the insides of the bread bowls and their lids with crushed garlic and brush generously with olive oil.
4
Place the bread bowls and lids on a cookie sheet and bake until slightly toasted, about 10 minutes. Remove from the oven and set aside.
5
In a large pot, combine diced potatoes, sliced leeks, chicken broth, salt, and pepper. Bring the mixture to a boil over high heat.
6
Once boiling, reduce the heat to low, cover the pot and let it simmer for 15-20 minutes or until the vegetables are tender.
7
After cooking, strain the soup into another pot to separate the solids from the broth.
8
In a blender or food processor, combine the cooked potatoes and leeks with 1/4 cup of the reserved broth and blend until smooth. Return the puree to the pot with the rest of the broth.
9
Stir in the heavy cream and grated nutmeg, mixing well.
10
Ladle the hot creamy soup into the prepared bread bowls, garnish with dried parsley flakes, and place the lids on top. Serve immediately.
Nutrition Information
12.5g
Fat
37.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Potato Leek Soup in Crusted Bread Bowls?
It is a comforting soup made of blended potatoes and leeks served inside toasted sourdough or white bread loaves.
How many people does this recipe serve?
This recipe is designed to yield 4 servings.
What bread is recommended for the bowls?
You should use four small unsliced white or sourdough bread loaves.
How do I season the bread bowls?
Rub the insides with crushed garlic and brush them with olive oil before toasting.
At what temperature should I bake the bread?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the bread bowls toast?
Bake the hollowed-out loaves and their lids for about 10 minutes until slightly toasted.
What is the first step in making the soup?
Combine diced potatoes, sliced leeks, chicken broth, salt, and pepper in a large pot and bring to a boil.
How long do the vegetables need to simmer?
Let the mixture simmer for 15 to 20 minutes or until the vegetables are tender.
How do I create the creamy texture?
Blend the cooked potatoes and leeks with a bit of broth until smooth, then stir in heavy cream and nutmeg.
What can I do with the bread removed from the center?
You can save the removed bread to make croutons or breadcrumbs later.
Does this recipe use heavy cream?
Yes, 1/4 cup of heavy cream is used to provide a velvety texture to the soup.
What garnish is used for this soup?
The soup is garnished with dried parsley flakes for an added touch of flavor and color.
How many calories are in one serving?
Each serving of this soup contains approximately 275 calories.
What is the protein content per serving?
Each serving provides 5 grams of protein.
How much fat is in this dish?
There are 12.5 grams of fat per serving.
What amount of carbohydrates does it contain?
Each serving has about 37.5 grams of carbohydrates.
How much chicken broth is required?
You will need 4 cups of chicken broth; low-sodium is recommended.
How many potatoes are needed?
The recipe calls for 2 large potatoes that have been peeled and diced.
How many leeks should I use?
You will need 2 large leeks, which should be thinly sliced.
What spice adds a secret warmth to the flavor?
A dash of grated nutmeg is stirred in at the end for added flavor profile.
How do I prepare the bread lids?
Cut off the tops of the loaves about 3/4 inch thick and toast them along with the hollowed bowls.
Can I use a food processor instead of a blender?
Yes, either a blender or a food processor can be used to puree the cooked vegetables.
Should I strain the soup after cooking?
Yes, the recipe suggests straining the soup to separate the solids from the broth before blending.
How much garlic is used for the bread?
Two peeled and crushed garlic cloves are used to rub the insides of the bread bowls.
What are the primary seasonings?
The soup is seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
How thick should the bread bowl walls be?
Leave about a 3/4 inch thick crust when hollowing out the loaves so they can hold the soup.
When should the soup be served?
Ladle the hot soup into the bread bowls and serve immediately.
What is the resulting texture of the soup?
Once blended and mixed with cream, the soup achieves a velvety perfection.
How much olive oil is used?
The recipe uses 4 tablespoons of olive oil for brushing the bread bowls.
Is this soup suitable for cold weather?
Yes, it is described as ideal for chilly days or cozy gatherings.