• 1 oz unsalted butter or cooking oil
• 1 bundle garlic chives
• 1 clove garlic
• 6 oz fresh parsley
• 4 medium potatoes
• 1 quart of vegetable or chicken stock

1. Stir-fry chopped veggies until browned

2. Add stock and boil for 20 minutes

3. Cool slightly then puree mixture with blender

4. Add cream, salt and pepper to taste