Garlic, Potato & Leek Soup

2 “chopped” leeks
3 “chopped” garlic cloves
2 “chopped” onions
2 “peeled & chopped” Yukon Gold or Russett potatoes (2 lb.)
4 cups chicken or vegetable broth
2 cups low-fat milk
4 tablespoons butter
1 teaspoon sea salt or to taste
Freshly ground black or white pepper to taste

In a large pot, melt the butter over medium-low heat. Add the leeks, salt, and onions. Cook (stirring occasionally) for approximately 10 minutes or until the mixture appears slightly creamy. If necessary, turn the heat down, for the mixture must cook but not turn brown. Add the garlic and stir for another minute. Then, stir in the broth and potatoes and bring to a boil. Reduce the heat until a steady simmer is maintained and cook until the potatoes are tender (approximately 20 minutes).

With a hand-held blender (or blender or food processor) purée the soup. To avoid burns, cover the blender with a kitchen towel. The goal is to make the soup as smooth as possible; using a fine-mesh sieve for straining is perfect for this objective. Finally, add the milk and gently heat (do not boil).

This soup should be served hot and seasoned with salt and pepper to taste.

Diva Tip:

• Looking for a fabulous garnish, float on the top of each serving a half teaspoon of sour cream and sprinkle it with some finely chopped green onion (scallion).