Use a blender, not a food processor, to puree this soup, or it will become gummy.
Martha Stewart Living, July/August 1997
Yield Serves 6
3 large leeks (1 1/2 pounds), white and light-green parts trimmed
1 medium clove garlic, minced
4 small Yukon Gold potatoes (1 1/2 pounds), peeled
5 carrots (9 ounces), peeled
2 1/2 cups <u>Homemade Chicken Stock</u>, or canned low-sodium chicken broth, skimmed of fat
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 cups whole milk
3 tablespoons snipped fresh chives
Olive-oil, cooking spray
Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among six bowls, and garnish each with snipped chives.