Leek Potato Soup1
By Just A Pinch KitchenCrew
How to Make Leek Potato Soup
- 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.