Yoshi's cream of leek & potato soup baked wit Recipe

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Yoshi's cream of leek & potato soup baked wit

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Baked, Soups & Stews

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Ingredients:

Procedures:

1	* use white and lightest green parts of leeks.
2	Clean and chop.
3	Melt butter in a soup pot over medium heat.
4	Add leeks, onion and garlic.
5	Saute until wilted.
6	Add potatoes, stirring well.
7	Add stock, bring to a boil and simmer, partially covered, for 30 minutes.
8	Strain off broth and set aside.
9	Put solids in a food processor and puree, leavig slight texture.
10	Return stock and puree to the pot, stirring well.
11	Bring to a boil.
12	Add cream, then pepper.
13	Gradually add salt, tasting as you go (less salt may be needed if stock is salted).
14	Ladle soup into four oven-safe bowls.
15	Place a slice of brie on each.
16	Bake in a preheated 400°F oven until brie is melted, about 6 or 7 minutes.
17	Serve immediately.