- 4 tablespoons vegetable oil (canola or safflower)
- 2 medium-size leeks, trimmed of damaged or fibrous leaves, sliced and washed
- 12 to 15 cloves garlic, peeled, stems and any damaged parts removed and discarded
- 7 cups fresh chicken stock or canned chicken broth
- 2 pounds potatoes, peeled and cut into 1-inch cubes (about 4 cups)
- 1 teaspoon salt or to taste
- 4 slices firm-textured white bread, cut into 1/2-inch cubes for croutons
- 2 tablespoons unsalted butter
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
397 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 12 grams protein; 18 milligrams cholesterol; 897 milligrams sodium
6 to 8 servings
- Heat 2 tablespoons of the oil in a heavy pot and, when hot, add the leeks and garlic. Cook over medium heat for about 3 minutes until the vegetables begin to soften, then add the stock, potatoes and salt, and bring to a boil. Cover, reduce the heat and boil gently for 30 minutes.
- While the soup is cooking, make the croutons: Heat the remaining 2 tablespoons of oil in a large skillet. When hot, saute the bread cubes, stirring almost continuously, until they are browned evenly on all sides.
- When the soup mixture is cooked, push the mixture through a food mill or puree in a food processor. To puree in a food processor, strain the soup first through a fine sieve, Place the solids in the bowl of a food processor and process until smooth, then combine with the reserved liquid. (If too much of the liquid is processed with the solids, the mixture becomes foamy, yielding a soup with a frothy texture like baby food.)
- Stir the butter into the hot soup and serve with the croutons.
1 hour 5 minutes