Potato Leek Soup

• 3/4 cup butter
• 2 cloves garlic
• 3 leeks , sliced
• 6 cups chicken broth
• 4 tsp cornstarch
• 6 cups potatoes , peeled and diced
• 3 cups light cream
• Salt & pepper

In a large pot, melt butter and saute garlic and leeks until tender. Add chicken broth. Blend in cornstarch. Add potatoes and bring to a boil. After soup has come to a boil, add the cream and simmer for 30 minutes until potatoes are tender.

Temporarily remove the liquid. Puree the leeks and potatoes and return to the broth. Blend together. Serve with grated gruyere cheese and bacon bits.