Leek and Potato Soup

Ingredients

• •2½ cups chicken stock
• •2 tablespoons flat-leafed parsley leaves
• •1 garlic clove
• •3 tablespoons half and half
• •2 medium leeks
• •½ medium onion
• •½ pound potato
• •1 tablespoon butter

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Peel potato and dice fine. In a 3 1/2- to 4-quart saucepan cook garlic and onion and leek in butter over moderately low heat, stirring, until onion is softened.
2. 2Add potato and cook, stirring occasionally, 2 minutes. Stir in stock or broth and simmer, uncovered, 15 minutes, or until potato is very tender.
3. 3If desired, in a blender pure soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan.
4. 4Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.
5. 5For Vichyssoise, puree the soup until smooth and season with salt and white pepper to taste. Chill.
6. 6Add snips of chive to bowls filled with the soup and serve.