SPANISH GARLIC SOUP

[Guest guest]

4 Tbsp. butter, divided

2 cups leeks, trimmed and sliced (white

and light green parts only)

12/15 cloves peeled garlic, coarsely chopped

6 cups chicken broth 2 lb.. potatoes, peeled and cubed

1 tsp. salt

1 tsp. fresh parsley, chopped

1 cup whipping cream

Croutons for garnish

 

In Dutch oven, melt 2 Tbsp. butter. Saute leeks and garlic 2-3 min.

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 6-8