4 tbsp. sweet butter
2 c. chopped yellow onion
4 lg. leeks, white parts only, well cleaned and thinly sliced
1/2 c. chopped shallots
4-6 garlic cloves, minced
4 c. chicken stock
1 tsp. dried thyme
1 bay leaf
Salt and freshly ground pepper
1 c. heavy cream
3 scallions, cut diagonally 1/2 inch pieces

Melt butter. Add onions, leeks, shallots, and garlic. Cook, covered, over low heat until vegetables are under and lightly colored, about 25 minutes. Add stock, thyme and bay leaf, salt and pepper. Bring to boil, reduce heat, and cook, partially covered, for 20 minutes.

Pour soup through a strainer set over a bowl, transfer solids and 1 cup liquid to the bowl of food processor fitted with a steel blade and puree.

Return the puree and remaining 3 cups of liquid to pot and set over medium heat. Whisk in heavy cream and bring to a simmer. Add the scallions and simmer for 5 minutes. Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives. 4-6 portions.