Potato-Leek Bisque

Directions

1. 1
   In a large saucepan or soup pot, melt butter over medium-high heat.
2. 2
   Add leeks and garlic; saute about 5 minutes or until tender.
3. 3
   Add chicken broth, frozen potatoes, and the tomatoes.
4. 4
   Bring to a boil.
5. 5
   Reduce heat and simmer for 15 minutes.
6. 6
   Working in batches, puree soup in a blender, filling the blender only half full for each batch.
7. 7
   (Soup can be stored in refrigerator for up to two days at this point.)
8. 8
   Return soup to pan.
9. 9
   Stir in cream and heat through over low heat.
10. 10
    Season to taste with salt and pepper.
11. 11
    Garnish servings with sour cream and chopped scallions.