leek potato soup

How To Make leek potato soup

• 1

  Peel the potatoes in advance and keep them submerged under cold water to prevent discoloration.
• 2

  Smash the garlic clusters on their sides to separate the cloves; cut off the large end of the cloves and crush the clove by laying the cloves on a flat surface, and pressing down on them under the side of the blade of a wide, bladed knife. Remove the peelings from the crushed cloves.
• 3

  Inspect the leeks and remove any parts of the plants that are withered or discolored.
• 4

  Chop the onions and coarsely chop the leeks, including the leaves.
• 5

  Saute the leeks, onions, and garlic in peanut oil (may use corn oil or olive oil if preferred); saute until tender.
• 6

  Set aside in a strainer to drain any excess oil.
• 7

  Select a pot large enough to cook the potatoes with some room to spare for the soup.
• 8

  Add 3 cups of chicken stock and 3 cups of water - Make sure the chicken stock is clear; containing no fat.
• 9

  Cook the potatoes in the stock/water combination for 25 - 30 minutes, or until done.
• 10

  Remove the potatoes and reduce heat under the pot, but keep the liquid hot.
• 11

  Drain the potatoes and ensure the sauteed vegetables are drained.
• 12

  Place potatoes and the drained vegetables in a food processor and blend on medium to high speed until smooth. Return the blended mixture to the liquid in the soup pot; stir well and increase heat.
• 13

  Heat just to boiling - If the soup appears to be too thick at this stage slowly add a little more stock or water.
• 14

  If desired add salt and pepper to taste.
• 15

  The soup is ready to serve at this point, especially as low fat or a lite soup, but you can add milk or cream.
• 16

  When the liquid reaches boiling point, add the milk or cream; stir.
• 17

  (Milk produces a thinner soup than the cream - cream or half and half provides a full flavor with more body).
• 18

  Heat to just below the boiling point - Be careful at this stage and do not boil after adding the milk or cream; too much heat at this time will cause the soup to stick to the pot and loose flavor.
• 19

  Serve immediately with fresh baked bread or homemade croutons.
• 20

  NOTE: The amounts of the ingredients are not critical to a successful soup.
• 21

  TIP: For people without a large food processor: The potatoes can me prepared as if making mashed potatoes (with a mixer) but with just potatoes.
• 22

  If the mixture becomes too dry, add water or milk while beating.
• 23

  Blend the sauteed vegetables in the food processor and add to the beaten potatoes; blend until smooth before adding to the stock.
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