Yoshi's cream of leek & potato soup baked with brie

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
2 Leeks;*
1 medium Onion; peeled/chopped
1 large Clove garlic; peeled/chopped
2 larges Potatoes; peeled/diced
2 quarts Chicken stock
½ cup Heavy cream
½ teaspoon Fresh ground black pepper
1 teaspoon Salt
4 slices Brie cheese

Directions

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

Melt butter in a soup pot over medium heat. Add leeks, onion and garlic. Saute until wilted. Add potatoes, stirring well. Add stock, bring to a boil and simmer, partially covered, for 30 minutes.

Strain off broth and set aside. Put solids in a food processor and puree, leaving slight texture. Return stock and puree to the pot, stirring well. Bring to a boil. Add cream, then pepper. Gradually add salt, tasting as you go (less salt may be needed if stock is salted). Ladle soup into four oven-safe bowls. Place a slice of brie on each. 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

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