Leek And Potato Soup

Recipe Ingredients

1		Boiling potato - (abt 1/2 lb) (medium)
1		Garlic clove - minced
1/2		Onion - chopped fine (medium)
1 tablespoon	15ml	Unsalted butter
2 tablespoons	30ml	Leeks, white parts only - halved lengthwise, (medium)
		Sliced thin crosswise, and washed well
2 1/2 cups	592ml	Chicken broth
3 tablespoons	45ml	Heavy cream
2 tablespoons	30ml	Chopped fresh flat-leafed parsley leaves
		(wash and dry before chopping)

Recipe Instructions

Peel potato and dice fine. In a 3 1/2- to 4-quart saucepan cook garlic and onion in butter over moderately-low heat, stirring, until onion is softened. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.

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.

This recipe yields 2 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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