3    Large Bunches Leeks
3 lb Potatoes
3    Large Onions
2    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
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 doesnt 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.