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)
In Dutch oven, melt 2 tablespoons butter. Sauté leeks and garlic 2 to 3 minutes. Add chicken broth, potatoes, salt and parsley. Bring to a boil. Reduce heat, cover and simmer 45 minutes.
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.
Serve hot. Garnish with croutons and more parsley or chives if desired.
Serves 6 to 8