"CREAM OF POTATO LEEK SOUP"
Recipe from Arnold D. Kruck, Executive Chef

Ingredients:

• 2 medium Idaho potatoes (about 1/2 pound)
• 2 garlic clove, minced
• 1 medium onion, chopped fine
• 2 tablespoon unsalted butter
• 4 medium leeks (white parts only), sliced then rinsed very well (trick I learned: after slicing leeks, put in large bowl filled with water and push leek circles out so no sand is left, let rest so sand sinks to bottom)
• 1 qt chicken broth or vegetarian stock ( we used a vegetarian stock for the soup on Saturday, they make a very good vegetarian base at Whole Foods)
• ¼ cup heavy cream
• 4 tablespoons sliced chives

Peel potato and dice fine. In a large 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 stock and simmer, uncovered, 15 minutes, or until potato is very tender. In a blender purée soup in batches until very smooth (be careful when using the blender, do a little at a time), transferring back saucepan. Stir in cream, chives, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.

Serves about 4 people.