Leek and Potato Soup (Vichyssoise) Recipe

Start by peeling and finely dicing the potato. In a 3 1/2- to 4-quart saucepan, melt the butter over moderately low heat. Add the minced garlic, diced onion, and sliced leek.

Cook, stirring, until the onion has softened and turned translucent, about 8-10 minutes.

Carefully transfer the hot soup in batches to a blender (be cautious when blending hot liquids, only fill the blender halfway and vent the lid). Blend until the soup is completely smooth. Return the pureed soup to the saucepan.

For a hot leek and potato soup, stir in the 3 tablespoons half and half and 2 tablespoons chopped parsley. Season with salt and black pepper to taste and heat over moderate heat, stirring occasionally, until it's steaming hot. For vichyssoise, season with salt and white pepper, then chill the soup thoroughly in the refrigerator until completely cold.