Spanish Garlic Soup


  • 4 tablespoons butter, divided
  • 2 cups leeks, trimmed and sliced (white and light green parts only)
  • 12 to 15 cloves peeled garlic, coarsely chopped
  • 6 cups chicken broth
  • 2 pounds potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1 teaspoon fresh parsley, chopped
  • 1 cup whipping cream
  • Croutons (for garnish)


  1. In Dutch oven, melt 2 tablespoons butter. Sauté leeks and garlic for 2 to 3 minutes.
  2. Add chicken broth, potatoes, salt and parsley. Bring to a boil. Reduce heat, cover and simmer 45 minutes.
  3. Puree in blender or food processor until smooth. (May be made up to this point in advance) Add cream. Heat JUST to a boil. Swirl in remaining butter.
  4. Serve hot.
  5. Garnish with croutons and more parsley or chives if desired.

Serves 6 to 8