Leek and Potato Soup (Vichyssoise)

Ingredients:

2 1/2 cups chicken stock (or broth for Vichyssoise)
2 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
1 garlic clove, minced
3 tablespoons half and half (or cream for Vichyssoise)
2 mediums leeks (white parts only), halved lengthwise, washed well, and sliced thin crosswise
1/2 medium onion, chopped fine
1 medium boiling potato (about ½ pound)
1 tablespoon unsalted butter
Note: For Vichyssoise, omit parsley and add snips of fresh chives.

Course: lunch,soup,main course,main dish,dinner