Potato Soup 2

1 ounce butter

3 medium leeks, white part only, sliced

1 clove garlic, crushed

1 lb potatoes, peeled and cut into 1/2-inch dice

1/2 pint chicken broth

1/2 pint half 'n half cream

Salt and pepper, to taste

Melt butter over low beat, soften leeks in butter with the garlic. Cover. Add the potatoes and stock. Simmer until soft. Add heavy cream; continue cooking, bring to a slow boil. The soup should be of the consistency of good pouring liquid.

Yield: 4-6 servings

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Cajun Country -- New Iberia, Louisiana