4 tbsp. butter, divided
2 leeks (use white and light green parts only), trimmed and sliced (need 2 c.)
12 to 15 cloves garlic, peeled (about 1/2 c.)
6 c. chicken broth
2 lbs. potatoes, peeled and cubed
1 tsp. chopped fresh parsley
1 tsp. salt (I never use it)
1 c. whipping cream
Croutons

Melt 2 tablespoons butter. Saute leeks and garlic 2 to 3 minutes in butter. Add chicken broth, potatoes, salt, and parsley. Bring to boil; reduce heat and simmer 45 minutes. Puree until smooth. Add cream. Heat to just a boil. Swirl in remaining butter. Serve hot with croutons.

Note: I do not saute. I put everything into the pot and cook. I allow the mixture to cool before pureeing. I have pureed in both a food processor and a blender. I like the smoothness from the blender the best. I always use butter, and have substituted half & half for the whipping cream. One recipe makes about 10 cups before adding the whipping cream. Also, I only measure the liquids and try to weigh the potatoes. The rest of the ingredients I just add what seems to be the amount called for in the recipe.