SOUP:

3 potatoes, coarsely chopped
2-3 leeks, white part only
2 cans chicken broth
Salt to taste
1 - 1 1/2 c. milk

Slice leeks lengthwise and clean. Bring potatoes, leeks, and broth to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Puree mixture in food process or until smooth. Return to pan, add milk and heat.

BREAD BOWLS:

4 sm. sour dough rounds
2 cloves garlic, halved
1/4 - 1/2 c. Parmesan cheese, grated

Remove the top third of each loaf and scoop out center, leaving 1/2" all around. Rub inside of round with cut side of garlic and sprinkle with 1 to 2 tablespoons Parmesan. Place rounds on baking sheet. Bake at 350 degrees until browned. Divide soup between the four bowls.