Presented by Cerise Her, Ders Garden Farm

Serves 2 large portions or 4 small

Ingredients

• 1 medium boiling potato (about 1/2 lb.)
• 1 garlic clove, minced
• 1/2 medium onion, chopped fine
• 1 Tbsp. unsalted butter
• 2 medium leeks (white parts only), halved lengthwise, sliced thin crosswise and washed well
• 2 1/2 c. chicken broth
• 3 Tbsp. heavy cream
• 2 Tbsp. chopped fresh flat-leafed parsley leaves (wash and dry before chopping)

Directions

Peel potato and dice fine. In a 4-quart saucepan cook garlic and onion in butter over moderately low heat, stirring, until onion is softened. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender. In a blender purée mixture in batches until very smooth, (use caution when blending hot liquids), transfer to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.