leek potato soup

How To Make leek potato soup

• Step 1
  Peel the potatoes in advance and keep them submerged under cold water to prevent discoloration.
• Step 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.
• Step 3
  Inspect the leeks and remove any parts of the plants that are withered or discolored.
• Step 4
  Chop the onions and coarsely chop the leeks, including the leaves.
• Step 5
  Saute the leeks, onions, and garlic in peanut oil (may use corn oil or olive oil if preferred); saute until tender.
• Step 6
  Set aside in a strainer to drain any excess oil.
• Step 7
  Select a pot large enough to cook the potatoes with some room to spare for the soup.
• Step 8
  Add 3 cups of chicken stock and 3 cups of water - Make sure the chicken stock is clear; containing no fat.
• Step 9
  Cook the potatoes in the stock/water combination for 25 - 30 minutes, or until done.
• Step 10
  Remove the potatoes and reduce heat under the pot, but keep the liquid hot.
• Step 11
  Drain the potatoes and ensure the sauteed vegetables are drained.
• Step 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.
• Step 13
  Heat just to boiling - If the soup appears to be too thick at this stage slowly add a little more stock or water.
• Step 14
  If desired add salt and pepper to taste.
• Step 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.
• Step 16
  When the liquid reaches boiling point, add the milk or cream; stir.
• Step 17
  (Milk produces a thinner soup than the cream - cream or half and half provides a full flavor with more body).
• Step 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.
• Step 19
  Serve immediately with fresh baked bread or homemade croutons.
• Step 20
  NOTE: The amounts of the ingredients are not critical to a successful soup.
• Step 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.
• Step 22
  If the mixture becomes too dry, add water or milk while beating.
• Step 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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