SPANISH GARLIC SOUP

4 T. butter, divided
2 C. leeks, trimmed and sliced (white
and light green parts only)
12 to 15 cloves peeled garlic, coarsely chopped
6 C. chicken broth
2 lb. potatoes, peeled and cubed
1 tsp. salt
1 tsp. fresh parsley, chopped
1 C. 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.

Purée 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.