Ingredients:
9 leeks, whites only, cleaned and sliced
3 garlic cloves, roughly chopped
4 tablespoons unsalted butter (1/2 stick)
3 Idaho potatoes, peeled and cut in quarters
1.5 quarts chicken stock
1 cup heavy cream
Salt and pepper to taste

Directions:
In a 3-quart sauce pot, sauté the garlic and leeks in butter over medium heat for 5 minutes. Add the chicken stock and potatoes and simmer over medium-high heat for one hour until potatoes are tender.

Puree with a hand-held blender or liquid blender until smooth and creamy. Add the heavy cream and bring to a simmer for another five minutes.

Taste and add salt and pepper as desired. Garnish with fresh chives, parsley, bacon, or even sautéed leeks. Serve and enjoy!

To Store: Always store in an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months.

Tips:

• Wash the leeks thoroughly before using to remove any grit between the leaves. Slice each leek lengthwise from top to bottom, then fan out the leaves while running under cold water to clean them.
• For an elegant restaurant finish, strain the soup through a fine-mesh strainer or cheesecloth; however, if you thoroughly puree the ingredients this step is not necessary.