Leek And Potato Soup (Vichyssoise)

• 1 boiling potato medium, about 1/2 pound
• 1 garlic clove minced
• 1/2 onion medium, chopped fine
• 1 tablespoon unsalted butter
• 2 leeks mediums, white parts only, halved lengthwise, washed well, and sliced thin crosswise
• 2 1/2 cups chicken stock or broth for Vichyssoise
• 3 tablespoons half-and-half or cream for Vichyssoise
• 2 tablespoons parsley leaves chopped fresh flat-leafed, wash and dry before chopping

1. Peel 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. Add potato and cook, stirring occasionally, 2 minutes. Stir in stock or broth and simmer, uncovered, 15 minutes, or until potato is very tender.
2. If desired, in a blender puree soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot. Serve
3. For Vichyssoise, puree the soup until smooth and season with salt and white pepper to taste. Chill. Add snips of chive to bowls filled with the soup and serve.

garlic, onion, unsalted butter, leeks, chicken, vichyssoise, parsley

Taken from www.yummly.com/recipe/Leek-and-Potato-Soup-_Vichyssoise_-1662130 (may not work)