Garlic Soup

Ingredients

• 2 leeks, trimmed and cut into 1" pieces
• 2 onions, peeled, chopped
• olive oil
• 12 large cloves garlic, peeled and smashed
• 1 1/2 quarts chicken stock, or vegetable stock
• 2 cups water
• 2 lbs. potatoes, russets are best, peeled and cut into 2" pieces
• salt and pepper
• 4 slices bread
• olive oil
• 2 cups whole milk

Method

• Heat a large soup kettle or Dutch oven. Add the olive oil, onions and garlic. Saute a couple of minutes being careful not to burn the garlic. Add the stock, water, potatoes, a little salt and pepper. Bring to a boil. Cover and simmer for about 30 minutes.
• Meanwhile, make croutons with bread slices. Cut into squares. Pour a little olive oil over them and spread them out on a sheet pan. Place in a preheated 400F oven and cook until dark golden brown for about 12 minutes, more or less.
• Strain the soup through a sieve when it is cooked, keeping the liquid. Place the solids in the bowl of a food processor and process until smooth. Return the solids to the pan with the liquid and add the milk. Bring up to temperature and serve with the croutons.

Notes

• Description:
• "Easy....fabulous.....and, of course, garlicy!"
• Yield:
• "1 1/2 cups"
• SERVINGS: 8