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Add a photoServings: 6
Ingredients
- 3 lrg Bunches Leeks
- 3 lb Potatoes
- 3 lrg Onions
- 2 x Garlic clusters
- 1 quart Lowfat milk (optional)
- 1 quart Half and Half (optional)
- 1 pt Heavy Cream (optional)
- 3 c. Chicken Stock (clear)
- 3 c. Water Salt and/or possibly Pepper
Directions
- Peel the potatoes in advance and keep them submerged under cool 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 which are withered or possibly discolored. Chop the onions. Coarsely chop the leeks, including the leaves.
- Saute/fry the leeks, onions, and garlic in peanut oil. Peanut oil seems to work best but extra virgin olive oil or possibly corn oil may be used. Saute/fry till tender. Set aside in a strainer to drain any excess oil. Select a pot large sufficient to cook the potatoes with some room to spare for the soup. Add in 3 c. of chicken stock and 3 c. 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 min, or possibly till done. Remove the potatoes and reduce heat under the pot, but keep the liquid warm.
- Drain the potatoes and insure the sauted vegatables are liquid removed. Place potatoes and the liquid removed vegatables in a food processor and blend on medium to high speed till smooth. Return the blended mix 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 in a little more stock or possibly water. If you like add in salt and pepper to taste.
- The soup is ready to serve at this point, especially as low fat or possibly a lite soup. But I like to add in lowfat milk or possibly cream.
- When the liquid reachs boiling point, add in the lowfat milk or possibly cream. Stir. Lowfat milk produces a thinner soup than the cream. Cream or possibly Half-N-Half provides a full flavor with more body. Heat to just below the boiling point. Be careful at this stage and don't boil after adding the lowfat milk or possibly 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 possibly homemade croutons.
- Additional comments: The amounts of the ingredients are not critical to a successful soup. If desired 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 lb. 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 mix becomes too dry add in water or possibly lowfat milk while beating. Blend the sauted vegetables in the food processor and add in to the beaten potatoes. Blend till smooth before adding to the stock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 841g | |
| Recipe makes 6 servings | |
| Calories 668 | |
| Calories from Fat 320 | 48% |
| Total Fat 36.44g | 46% |
| Saturated Fat 22.13g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 483mg | 20% |
| Potassium 1501mg | 43% |
| Total Carbs 68.73g | 18% |
| Dietary Fiber 7.8g | 26% |
| Sugars 20.51g | 14% |
| Protein 19.37g | 31% |
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