Garlic Leek Soup

This is a take on Jacques Pepin's  soup, a French classic I like to serve with a really good rustic bread or nice roast leg of lamb. I love the pungent garlic I grow, but if you prefer a milder variety it is perfectly fine. I used the tender leeks that I had overwintered in the garden from last year; if you use store-bought leeks you must discard the tougher green part as this will not soften upon cooking.

Garlic Leek Soup

4 Cups garlic, peeled

8 Cups leeks, sliced and cleaned (make sure to rinse them thoroghly to remove any soil in the leaves)

1 stick of salted butter

1 large russet potato (cubed with the skin on)

6-8 Cups chicken stock

salt- 1/2 tsp. or to taste

white pepper- 1/4 tsp. or to taste

1 Cup heavy cream

Garnish: garlic croutons (recipe below) and chopped chives

In a medium sized pot, melt the butter over medium heat. Add the garlic and leeks and saute until leeks are soft and garlic is mushy. I remember chef Anne Baurell talking about the importance of cooking vegetables thoroughly as this is what brings out the flavor. Thoroughly cooking the garlic brings out the nutty flavor instead of the pungent volitiles of raw garlic.... also, the carmelization of the leeks will bring out a sweetness. Since this is the base of the entire soup, if you don't get it right here, the soup will not turn out well. Take some time here and you won't be disappointed.

Once the leeks and garlic have been sauted until tender (approximately 20 minutes) add one large diced potato ( I prefer a russet grainy variety as this will serve to further thinken the soup). Add chicken stock to cover the veggies with about 1-inch of liquid (approximately 6 cups) and bring to a boil. Simmer over med-high heat until potato is cooked (about 15 minutes).

Remove from heat and puree with hand mixer until smooth. Add the heavy cream and blend until well mixed. If the soup is too thick, add some more of the chicken stock to thin the mixture.

Garnish with garlic croutons and chopped chive. Bon Appetit!