Title: Yoshi's Cream of Leek and Potato Soup Baked with Brie
Categories: Soups
Yield: 4 Servings

1 tb Butter
2 Leeks;*
1 md Onion; peeled/chopped
1 lg Clove garlic; peeled/chopped
2 lg Potatoes; peeled/diced
2 qt Chicken stock
1/2 c Heavy cream
1/2 ts Fresh ground black pepper
1 ts Salt
4 sl Brie cheese

* Use white and lightest green parts of leeks. Clean and chop.

1. Melt butter in a soup pot over medium heat. Add leeks, onion and garlic.
Saute until wilted.

2. Add potatoes, stirring well. Add stock, bring to a boil and simmer,
partially covered, for 30 minutes.

3. Strain off broth and set aside. Put solids in a food processor and
puree, leavig slight texture.

4. Return stock and puree to the pot, stirring well. Bring to a boil.

5. Add cream, then pepper. Gradually add salt, tasting as you go (less salt
may be needed if stock is salted).

6. Ladle soup into four oven-safe bowls. Place a slice of brie on each.

7. Bake in a preheated 400-degree oven until Brie is melted, about 6 or 7
minutes. Serve immediately.

Source: Chef Yoshi Katsumara of Yoshi's Cafe in Chicago. Printed in the
Chicago Sun Times, November 6, 1996
Posted to MM-Recipes Digest V3 #307

Date: Sat, 9 Nov 1996 20:04:53 +0000

From: Linda Place