A simple and elegant cream of leek and potato soup served hot.

Leek and Potato Soup

2 medium boiling potatoes
1 garlic clove, minced
1/2 medium onion, chopped fine
1 tablespoon unsalted butter
2 medium leeks (white parts only), halved lengthwise, sliced thin crosswise, and washed well
2 1/2 cups chicken broth
3 tablespoons heavy cream
2 tablespoons snipped Italian flat-leafed parsley

Salt and freshly ground black pepper

1. Peel potatoes and dice into 1/2-inch cubes.
2. In a 3 1/2 to 4-quart saucepan cook garlic and onion in butter over medium-low heat, stirring, until onion is tender. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.
3. If desired, in a blender purée soup in batches until smooth (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!), and transfer to another saucepan.
4. Stir in cream, parsley, and season with salt and pepper to taste and heat over medium heat, stirring occasionally, until hot.

Makes 2 to 3 servings.