4 tbsp. butter
1 1/2 c. minced leeks
1/4 c. chopped green onions
1 lg. minced garlic clove
3 tbsp. minced carrots
4 c. chicken broth
1 1/2 c. diced potatoes
1/2 c. heavy cream
Salt and pepper to taste

Saute the first 5 ingredients together. Add broth and potatoes. Cover and reduce heat to simmer. Cook until potatoes are tender. After cooked, let cool slightly and then puree in blender, add cream and reheat.