Leek Potato Soup

---------- Recipe via Meal-Master (tm) v8.04

Title: LEEK POTATO SOUP
Categories: Vegetables, Soups
Yield: 6 servings

3 ea Large Bunches Leeks
3 lb Potatoes
3 ea Large Onions
2 ea Garlic clusters
1 qt Milk (optional)
1 qt Half and Half (optional)
1 pt Heavy Cream (optional)
3 c Chicken Stock (clear)
3 c Water
1 x Salt and/or Pepper

Peel the potatoes in advance and keep them submerged
under cold water to prevent discoloration.
Smash the garlic clusters on their sides to seperate
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. (This is a very easy way to
peel garlic.)
Inspect the leeks and remove any parts of the plants
that are withered or discolored. Chop the onions.
Coarsely chop the leeks, including the leaves. Saute
the leeks, onions, and garlic in peanut oil. Peanut
oil seems to work best but olive oil or corn oil may
be used. Saute until tender. Set aside in a strainer
to drain any excess oil. Select a pot large enough to
cook the potatoes with some room to spare for the
soup. Add 3 cups of chicken stock and 3 cups of water.
Make sure the chicken stock is clear; containing no
fat. If homemade chicken stock is not available then
substitute with instant chicken broth, but use locally
prepared stock if possible.
Cook the potatoes in the stock/water combination for
25 - 30 minutes, or until done. Remove the potatoes
and reduce heat under the pot, but keep the liquid hot.
Drain the potatoes and insure the sauted vegatables
are drained. Place potatoes and the drained vegatables
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. Heat
just to boiling. If the soup appears to be too thick
at this stage slowly add a little more stock or water.
If desired add salt and pepper to taste.
The soup is ready to serve at this point, especially
as low fat or a lite soup. But I like to add milk or
cream.
When the liquid reachs boiling point, add the milk or
cream. Stir. Milk produces a thinner soup than the
cream. Cream or Half-N-Half provides a full flavor
with more body. 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.
Serve immediately with fresh baked bread or homemade
croutons. Additional comments:
The amounts of the ingredients are not critical to a
successful soup. If you like garlic its hard to put
too much in this receipe. The amount of onions can be
varied also. The more onions, the better it seems to
be. A ratio of one bunch of leeks to one pound of
potatoes is OK. But more leeks doesn't spoil it either.
For people without a large food processor: The
potatoes can me prepared as if making mashed potatoes
(with a mixer) but with just potatoes. If the mixture
becomes too dry add water or milk while beating. Blend
the sauted vegetables in the food processor and add to
the beaten potatoes. Blend until smooth before adding
to the stock.

-----