Title: Yoshi's Cream of Leek & Potato Soup Baked Wit
Categories: Soup
Yield: 4 Servings

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

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