Leek and Potato Soup

• 2 or 3 slices bread, cut into 3/4-inch cubes
• Peanut oil
• 1 large or 2 small leeks
• 1/2 cup milk
• 1 onion, sliced
• 2 cloves of garlic, peeled and crushed
• A little light olive oil or peanut oil
• 3 cups good chicken stock
• 1 cup water
• 1 pound peeled potatoes, cut into chunks
• Dash of salt
• Freshly ground black pepper
• 3 tablespoons of the best possible quality unsalted butter
• Chervil, some leaves chopped and some left whole

1. As croutons for this dish, I prefer regular white bread (like Pepperidge Farm) cut into 3/4-inch cubes.
2. Sprinkle the cubes with a little peanut oil, spread them on a cookie sheet, and bake in a 400F oven for about 10 minutes, or until the croutons are nicely browned.
3. Trim off some of the very green outer leaves of the leeks (reserving them for stock), but be sure to use the tender green of the leek.
4. Split the leek open and wash it well inside, so that there is no dirt or sand.
5. Cut the leek into pieces of about 1/2 inch; you should have a good 2 to 3 cups of leek.
6. Put the leek in a stockpot, and add the onion and garlic.
7. Add a little light olive oil or peanut oil, and cook over medium heat for 3 or 4 minutes, or until the leeks and onions begin to wilt.
8. Pour in the chicken stock and the water to make the stock a little milder.
9. At this point, add the potatoes that have been cut into chunks.
10. Sprinkle with a good dash of salt, bring to a boil, and then reduce the heat, cover, and let it boil very gently for 30 to 35 minutes.
11. The vegetables should be very tender.
12. The best way to puree the cooked ingredients is with an immersion blender.
13. Place the head of the blender directly into the pot, and process until the soup has a beautifully creamy consistency.
14. Taste for seasonings, and add additional salt and some freshly ground black pepper, if needed.
15. (Julia would want me to add white pepper to this because of the soups light color, but I prefer the taste of black pepper.)
16. At this point the soup can be poured into containers and frozen.
17. Finish the soup with the butter, emulsifying it in the soup with the immersion blender.
18. The soup can now be served in warm plates, garnished with croutons and chervil (pluche).

bread, peanut oil, leeks, milk, onion, garlic, olive oil, chicken, water, potatoes, salt, freshly ground black pepper, butter, chervil

Taken from www.cookstr.com/recipes/leek-and-potato-soup-2 (may not work)