Leek Potato Soup1
By Just A Pinch KitchenCrew
- 3 large
- bunch of leeks
- 3 lb
- garlic cloves
- 1 qt
- milk, optional
- 1 qt
- half and half, optional
- 1 pt
- heavy cream, optional
- 3 c
- chicken stock, clear
- 3 c
1Peel the potatoes in advance and keep them submerged under cold water to prevent discoloration.
2Smash 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.
3Inspect the leeks and remove any parts of the plants that are withered or discolored.
4Chop the onions and coarsely chop the leeks, including the leaves.
5Saute the leeks, onions, and garlic in peanut oil (may use corn oil or olive oil if preferred); saute until tender.
6Set aside in a strainer to drain any excess oil.
7Select a pot large enough to cook the potatoes with some room to spare for the soup.
8Add 3 cups of chicken stock and 3 cups of water - Make sure the chicken stock is clear; containing no fat.
9Cook the potatoes in the stock/water combination for 25 - 30 minutes, or until done.
10Remove the potatoes and reduce heat under the pot, but keep the liquid hot.
11Drain the potatoes and ensure the sauteed vegetables are drained.
12Place 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.
13Heat just to boiling - If the soup appears to be too thick at this stage slowly add a little more stock or water.
14If desired add salt and pepper to taste.
15The soup is ready to serve at this point, especially as low fat or a lite soup, but you can add milk or cream.
16When 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).
18Heat 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.
19Serve immediately with fresh baked bread or homemade croutons.
20NOTE: The amounts of the ingredients are not critical to a successful soup.
21TIP: For people without a large food processor: The potatoes can me prepared as if making mashed potatoes (with a mixer) but with just potatoes.
22If the mixture becomes too dry, add water or milk while beating.
23Blend the sauteed vegetables in the food processor and add to the beaten potatoes; blend until smooth before adding to the stock.