Potato bisque with leeks

Ingredients:

• 2 tablespoons butter
• 2 large leeks, white parts only, chopped
• 4 cloves of baked garlic
• 4 cups lightly salted chicken broth
• 1 package (800 g) of frozen potatoes with garlic
• 1 can (400 g) of canned chopped tomatoes
• 0.5 cups cream or milk
• Sour cream
• Green onions, finely chopped

Preparation:

1. In a large saucepan, melt the butter over medium heat. Add the leeks and garlic and cook for about 5 minutes, or until softened. Add the chicken broth, frozen potatoes, and tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Blend the soup in batches, filling the blender only halfway at a time. At this stage, the soup can be stored in the refrigerator for up to two days..
2. Return the soup to the pan. Add the cream and simmer over low heat. Season with salt and pepper to taste. Garnish each serving with sour cream and finely chopped green onions.