Garlic Soup

4 Tbsp olive oil, divided
2 cups sliced leeks, including some green (can substitute onions or scallions)
12-15 garlic cloves
7 cups chicken stock (or can use water)
2 lbs potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1 tsp salt, or to taste
2 cups cubed (1/2-inch) firm white bread
2 Tbsp unsalted butter

1. Heat 2 Tbsp of oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes, until the vegetables begin to soften.  Add the stock, potatoes, and salt and bring to a boil. Cover, reduce the heat, and boil gently for 30 minutes.
2. Meanwhile, heat the remaining 2 Tbsp oil in a large skillet.  When it is hot, add the bread cubes and saute, stirring almost continuously, until they are evenly browned on all sides. Remove with a slotted spoon and set aside.
3. When the soup is cooked, use a hand blender to puree it, or push it through a food mill.  Stir the butter into the hot soup and serve with the croutons.

Source: Essential Pepin

Try #1 - September 29, 2012
Good potato-based soup.  I used an onion instead of leeks.  I also added half a zucchini, some peeled, diced eggplant, and a chopped up/sauteed hot dog.