Ingredients

• 2 tablespoons butter
• 3 large leeks, white part only, clean and sliced, reserve green parts for stuffed mushrooms
• 2 tablespoons crushed garlic
• 1 can cream of potato soup
• 1 cup light cream
• 1 quart chicken broth
• 2 (15-ounce) cans white potatoes, chopped
• Salt and freshly ground black pepper
• Finely chopped fresh chives, for garnish

Instructions

1. Melt butter in a large soup pot over medium-high heat. Add leeks and garlic and saute until tender, about 5 minutes. Add the soup, light cream, chicken broth and potatoes. Bring to a boil then reduce heat and let simmer for 15 minutes. Puree with a hand blender or in a blender, working in batches. (Soup can be stored in refrigerator for up to 2 days at this point.) Seasoning with salt and pepper. Serve hot garnished with chopped chives.