Directions: |
Directions:Trim and clean leeks (see below); thinly slice the white portion.
LeekCut and clean leeks - You need to thoroughly clean a leek because dirt can become trapped in its many layers. Trim the root portion right above the base (cutting too far up the stalk will remove the part that holds the layers together). Slice off the fibrous green tops, leaving only the white-to-light green stalk; discard greens. Cut the leek in half lengthwise, then cut according to your recipe (slice, chop or dice).
In a large soup pot over medium heat, saute the leeks, onions, and butter until tender. Stir in potatoes, vegetable or chicken broth, and salt. Increase heat and bring just to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes or until potatoes are tender. Remove from heat and let cool 10 to 15 minutes.
In a food processor or blender, puree cooled mixture until smooth. The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.
When ready to serve, return mixture to soup pot. Stir in milk and cream; cook over low heat, another 10 minutes. Season to taste with salt. NOTE: Thin to desired consistency with the milk. Remove from heat and serve in soup bowls; garnish with chives.
This soup can be served either hot or cold. |
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Notes: |
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Notes: The potato - this immigrant to Europe and the rest of the world from the Peruvian Andes Cordillera (indigenous along the length of the Andean Cordillera and farther North into North America) is credited with being absolutely essential for the European Industrial Revolution with its' rapid population growth concentrated in urban industrial centers. This meant that fewer farmers had to provide more food to an ever increasing urban population from the same or even diminished agricultural land. The potato plant, is a perennial whose tubers - the potato, are like the seeds of our grains in that they are a storehouse of enormous amounts of energy and nutrients for the plant's regrowth to the point where it can once again take in energy from the sun. Cooking the potatoes allows us to capture the energy and nutrients for our sustenance. It is also very efficient in water use which allows potatoes to be grown in high, dry places like Idaho, USA where the dry soil minimizes fungal growth and where only a minimum amount of irrigation is needed for plant growth. The potato (Solanum tuberosum - a member of the deadly Nightshade family)) has the highest calorie/nutrition yield of any crop matched only by the Sweet Potato (Ipomoea batatas)- but not in colder climates like Northern Europe and exceeded in calories but not nutrient by Sugar Cane (Saccharum - various species). Currently most potato cultivars are derived from varieties from the south-central lowlands of Chile.
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