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