2 lg. potatoes, peeled & finely diced
2 lg. leeks, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy or whipping cream
1/8 tsp. grated nutmeg

BREAD BOWLS:

4 round sm. loaves of bread unsliced or lg. hard rolls
2 cloves garlic, peeled & crushed
4 tsp. olive oil
4 tbsp. grated Parmesan
Chopped parsley - garnish

In a large pot, combine potatoes and leeks and chicken broth, salt and pepper. Over high heat, heat to boiling. Reduce heat to low, cover and simmer for 15 minutes.

Meanwhile make bread bowls - Hollow out center. Rub inside with garlic - brush with olive oil and sprinkle with cheese. Bake bowls on a cookie sheet at 350 degrees for 10 minutes or until slightly toasted.

Strain simmered soup into another pan. Place solids in blender or food processor and process until smooth. Return to pan. Stir in heavy cream and nutmeg, heat through. Spoon hot soup into bread bowls and top with parsley. Makes 4 servings.