Creamy Leek & Potato Soup

1 1/2 tablespoons unsalted butter
1 1/2 cups sliced leeks, white and green parts
1/2 teaspoon minced garlic
3 cups chicken stock
3/4 pounds boiling potatoes, peeled and quartered
Salt and white pepper
1/6 cup chopped fresh parsley
2 to 3 tablespoons soft herbed cheese (like Boursin)
bacon for topping (optional)

In a large pot, melt 1 1/2 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.

Remove from the heat. In batches, puree the soup until smooth in a food processor. Season to taste with salt and ground white pepper. Ladle into soup bowls and garnish with parsley, 1 tablespoon of soft herbed cheese and bacon (optional). Serve immediately.

Courtesy of Emeril Lagasse