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