Leek and Potato Soup (Vichyssoise)
1 garlic clove, minced
1/2 medium onion, chopped fine
1 tablespoon unsalted butter
2 mediums leeks (white parts only), halved lengthwise, washed well, and sliced thin crosswise
2 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
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.