Peel and cut 4-6 potatoes and cover with a light stock in large soup pot. Add 3 sauteed leeks cut lengthwise and sliced in half moons in 2-4 tablespoons of butter along with 4-6 cloves of garlic and 2 tablespoons of Penzeys *Parisian until soft. Pulse in food processor and add to potatoes and stock. Slightly smash up about half of the potatoes in the pot to starch-up the soup. Add 1 pint of cream, 1 1/2 cups of stock, 1/4 cup minced parsley and heat through. Garnish with deep fried leeks. Serve hot.
*Parisian is basically a mix of: Chives, Dill, French Basil, French Tarragon, Chervil and White Pepper