In a medium saucepan add the oil or butter, heat, add the leek garlic and cook at medium heat for 2 to 3 minutes. Add the potatoes, chicken broth and cook for 20 minutes.

Let cool and puree in the food processor or with a manual blender. Pour the soup into the saucepan, add the heavy cream, and season with salt and white pepper to taste.

NOTE: You can substitute the potatoes for 1 large envelope of instant potatoes. Serve hot and garnish with sour cream, chives and bacon.