---------- 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.
  
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