Leek and Potato Soup

1. 1

   Peel potato and dice fine.

2. 2

   In a 3 1/2- to 4-quart saucepan cook garlic and onion in butter over moderately low heat, stirring, until onion is softened.

3. 3

   Add potato and leeks and cook, stirring occasionally, 2 minutes.

4. 4

   Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.

5. 5

   If desired, in a blender puree soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan.

6. 6

   Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.