posted by Cissy 10-05-98 2:41 PM
2 leeks, cleaned and sliced (include just a bit of the green part)
2 medium onions, diced
2 tsp. olive oil
3 cloves garlic, minced
2 cans chicken broth plus 1 soup can of water
5 medium potatoes, peeled and cut into equal-sized chunks
Kosher salt and freshly ground black pepper to taste
Combine leeks and onions with oil in large heavy stockpot. Cover and sweat over medium heat about 5 minutes. Add garlic and
cook briefly, covered.
Add broth, water and potatoes and cook, covered, over medium-low heat for at least 20 minutes, or until potatoes feel tender when pierced with the tip of a knife.
Remove solids (you can strain it -- be sure to reserve the broth) to a food processor. Pulse until smooth, (you may need to add a bit of the cooking broth to thin slightly).
Return pureed solids to broth, stir to blend puree with stock, check for seasonings and add salt and pepper to taste.
Return soup to boil and serve.
NOTE: If you like a thicker soup, add more potatoes.