15 to 20 cloves garlic, peeled
1 each onion, sliced
1 each leeks, sliced
2 each potatoes, peeled & sliced
2 tbsp. thyme, chopped
4 to 5 c. chicken stock
1 qt. cream
Olive oil
Salt & white pepper

In hot sauce pot, add 2 to 3 tablespoons olive oil and garlic and saute on medium heat. Let garlic roast in oil, stirring often (garlic will brown, this is okay). Five to 10 minutes, add onion, leek and thyme; let cook together 5 minutes, stirring often. Add potatoes and chicken stock, bring to a boil and let simmer until potatoes are soft. Blend mixture to a smooth puree.

In separate sauce pot, bring cream to a boil, add pureed mixture. Reduce to desired thickness (sometimes after adding puree to cream, it is a thick as you may desire). Season with white pepper and salt. Serve in a bowl or cup. Garnish with croutons and Parmesan cheese or chopped chives, whichever you prefer. Yield: 8 to 10 servings.