Creamy Garlic Soup

Serves six.

2 tablespoons peanut oil
1 leek, white and tender green, halved lengthwise and cut into 1-inch pieces
1 medium onion, coarsely chopped
8 to 10 small garlic cloves, peeled and crushed (2 tablespoons)
2 cups chicken stock
1 pound potatoes, peeled and cut into 2-inch chunks
salt and pepper
1 cup milk
croutons

In a large saucepan, heat the peanut oil. add the leek, onion and garlic
and cook over moderately high heat, stirring occasionally, until just
softened, about 2 minutes. Add the chicken stock, potato chunks, 1 teaspoon
of salt, 1/2 teaspoon of pepper and 2 cups of water and bring to a boil over
high heat. Reduce the heat to low, cover and simmer until the vegetables
are tender, about 20 minutes.
Strain the soup into a clean saucepan. In a blender or food processor,
puree the vegetables with a little of the liquid until smooth. Return the
puree to the pan and stir in the milk. Bring the soup just to a simmer over
moderately high heat. Season with salt and pepper and serve in shallow
bowls, garnished with croutons.

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