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Yoshi’S Cream Of Leek & Potato Soup Baked Wit

Yoshi's Cream of Leek & Potato Soup Baked Wit recipe image
This International soup features Butter, Leeks;*, Onion; peeled/chopped, Clove garlic; peeled/chopped, Potatoes; peeled/diced. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1735.9
Dietary: Gluten-free
Description
This International soup features Butter, Leeks;*, Onion; peeled/chopped, Clove garlic; peeled/chopped, Potatoes; peeled/diced. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoon Butter
  • 2 Leeks;*
  • 1 md Onion; peeled/chopped
  • 1 lg Clove garlic; peeled/chopped
  • 2 lg Potatoes; peeled/diced
  • 2 quart Chicken stock
  • 1/2 cup Heavy cream
  • 1/2 teaspoon Fresh ground black pepper
  • 1 teaspoon Salt
  • 4 sl Brie cheese
Directions
  1. 1
    Use white and lightest green parts of leeks.
  2. 2
    Clean and chop.
  3. 3
    Melt butter in a soup pot over medium heat.
  4. 4
    Add leeks, onion and garlic.
  5. 5
    Saute until wilted.
  6. 6
    Add potatoes, stirring well.
  7. 7
    Add stock, bring to a boil and simmer, partially covered, for 30 minutes.
  8. 8
    Strain off broth and set aside.
  9. 9
    Put solids in a food processor and puree, leavig slight texture.
  10. 10
    Return stock and puree to the pot, stirring well.
  11. 11
    Bring to a boil.
  12. 12
    Add cream, then pepper.
  13. 13
    Gradually add salt, tasting as you go (less salt may be needed if stock is salted).
  14. 14
    Ladle soup into four oven-safe bowls.
  15. 15
    Place a slice of brie on each.
  16. 16
    Bake in a preheated 400-degree oven until Brie is melted, about 6 or 7 minutes.
  17. 17
    Serve immediately.
  18. 18
    the Chicago Sun Times, November 6, 1996

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1735.9kcal
% Daily Value *
Total Fat 105.7g163%
Saturated Fat 45.4g227%
Cholesterol 555.3mg186%
Sodium 5644.8mg236%
Total Carbohydrate 30.3g11%
Dietary Fiber 3.1g13%
Sugars 6.8g
Protein 139.9g280%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, baked, baking, black, blending, boiling, brie, butter, cheese, chicken, clove, cream, fresh, garlic, ground, heavy, international, leek, leeks, onion
Read it online: https://www.chefs-mate.com/recipe/yoshis-cream-of-leek-potato-soup-baked-wit/