Potato Leek Soup with Homemade Crostini

I have a real fondness for potato leek soup.  I lived in England for a time and was first introduced there.  The organic grocery near my college also sold it in cartons, where I was introduced to using it in recipes (it makes a fantastic box macaroni and cheese, if you are so inclined).  But it was the bistro here in town with me now that really deepened my addiction to this simple dish.  There they serve a superb soup with homemade croutons, but they also only serve it in February.  I decided to figure out how to make it myself so I could have it whenever I want.  This recipe tastes even better than some I have had, though I kept some of the potatoes as chunks to prevent that baby-food texture that can sometimes happen.

Serves 5-6

4 leeks, sliced
1 clove garlic, minced
2 tablespoons butter
3 lbs russet potatoes (about 8 potatoes)
3 1/2 cup chicken broth
1 teaspoon garlic salt
1/2 teaspoon salt
Fresh ground black pepper to taste
3 cups milk (I used 2%)

1 small loaf French bread
2 tablespoons butter

1. In 3-quart saucepan, melt butter over medium low heat.  Add leeks and garlic.  Stir well and leave to sweat on medium low heat until soft and caramelized.
2. While leeks and garlic are softening, peel and cube potatoes.  Once all potatoes are cubed and leeks are soft and golden, stir potatoes into leeks and garlic in saucepan.  Pour chicken broth over potatoes in saucepan and increase heat to medium high.  Stir in garlic salt and salt.  Simmer potatoes, uncovered, for 30-45 minutes or until potatoes begin to break down.
3. While potatoes are cooking, slice loaf of bread thinly and melt remaining 2 tablespoons butter in the microwave.  Place bread slices on cookie sheet and brush with melted butter.  Bake bread slices in a 325 degree oven for 20-30 minutes or until edges are brown and center is crispy.  Remove from oven and allow crostini to cool on cookie sheet.
4. Once potatoes in saucepan are falling apart, ladle about half of potatoes and any accompanying pan liquid into a blender.  Add 1 1/2 cup milk to blender.  Put cap on blender and blend until mixture is smooth.  Pour pureed soup into large serving bowl or soup tureen. 
5. Repeat step 4 with remaining potatoes in saucepan, reserving about 1 cup cooked potatoes.  Stir reserved cooked potatoes into soup in serving bowl.  Season soup with ground black pepper. Serve soup with crostini, which can be dunked in soup or torn up and stirred into soup.