Yoshi's Cream of Leek and Potato Soup Baked with Brie

         Yield: 4 Servings
Categories: Soups

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