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1
Peel the potatoes in advance and keep them submerged under cold water to prevent discoloration.
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2
Smash the garlic clusters on their sides to seperate the cloves.
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3
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.
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4
Remove the peelings from the crushed cloves.
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5
Inspect the leeks and remove any parts of the plants that are withered or discolored.
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6
Chop the onions.
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7
Coarsely chop the leeks, including the leaves.
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8
Saute the leeks, onions, and garlic in peanut oil.
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9
Peanut oil seems to work best but olive oil or corn oil may be used.
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10
Saute until tender.
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11
Set aside in a strainer to drain any excess oil.
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12
Select a pot large enough to cook the potatoes with some room to spare for the soup.
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13
Add 3 cups of chicken stock and 3 cups of water.
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14
Make sure the chicken stock is clear; containing no fat.
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15
If homemade chicken stock is not available then substitute with instant chicken broth, but use locally prepared stock if possible.
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16
Cook the potatoes in the stock/water combination for 25 to 30 minutes, or until done.
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17
Remove the potatoes and reduce heat under the pot, but keep the liquid hot.
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18
Drain the potatoes and insure the sauted vegatables are drained.
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19
Place potatoes and the drained vegatables in a food processor and blend on medium to high speed until smooth.
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20
Return the blended mixture to the liquid in the soup pot.
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21
Stir well and increase heat.
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22
Heat just to boiling.
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23
If the soup appears to be too thick at this stage slowly add a little more stock or water.
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24
If desired add salt and pepper to taste.
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25
The soup is ready to serve at this point, especially as low fat or a lite soup.
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26
But you can add milk or cream.
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27
When the liquid reaches boiling point, add the milk or cream.
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28
Stir.
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29
Milk produces a thinner soup than the cream.
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30
Cream or Half-N-Half provides a full flavor with more body.
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31
Heat to just below the boiling point.
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32
Be careful at this stage and do not boil after adding the milk or cream.
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33
Too much heat at this time will cause the soup to stick to the pot and loose flavor.
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34
Serve immediately with fresh baked bread or homemade croutons.
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35
Additional comments: The amounts of the ingredients are not critical to a successful soup.
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36
If you like garlic its hard to put too much in this receipe.
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37
The amount of onions can be varied also.
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38
The more onions, the better it seems to be.
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39
A ratio of one bunch of leeks to one pound of potatoes is OK.
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40
But more leeks doesn't spoil it either.
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41
For people without a large food processor: The potatoes can me prepared as if making mashed potatoes (with a mixer) but with just potatoes.
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42
If the mixture becomes too dry add water or milk while beating.
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43
Blend the sauted vegetables in the food processor and add to the beaten potatoes.
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44
Blend until smooth before adding to the stock.
