- 4 leeks
- 2 onions
- 2 tablespoons oil
- 4 potatoes
- 4 cups water or broth
- 2 cups milk
- 1 tablespoon chopped scallions
- 1-2 teaspoons salt
- lots of pepper
- Carefully wash leeks (dirt gets caught between the layers). Slice white parts thinly and discard green parts.
- Chop onions
- Wash and slice potatoes (peeling makes a more elegant soup; unpeeled is interestingly earthy, and literally earthy if you don't wash well enough). Always put peeled and sliced potatoes
in a bowl of very cold water as soon as they are cut to keep them from turning brown and keep them there until you are ready to use them.
- Using a large soup pot, fry leeks and onions in oil until they are soft and slightly colored. Or for a stronger taste, turn the heat up higher and fry them until they turn dark brown
- Add sliced potatoes, water or broth and salt.
- Boil about one half hour until the potatoes are very soft.
- Puree in food processor (in batches) until completely smooth.
- Return to pot, mix in milk and lots of pepper and heat but DO NOT BOIL (the milk will curdle).
- Serve hot, or better yet, cool slowly in the refrigerator -- 3-4 hours -- and serve cold.
- Garnish with chopped scallions just before serving. If serving cold, add a dollop of sour cream or creme fraiche on top, too.
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