• 4 T. unsalted butter

• 3 medium onions

• 4 large leeks (white part only)

• 4 oz. shallots

• 6 medium garlic cloves

• 4 cups canned chicken broth

• 1 cube chicken bouillon

• 1 t thyme

• 1 t fresh pepper

• 1 cup whipping cream

Melt butter.  Add onions, vegetables and garlic.  Sauté.  Add chicken stock.  Bring to boil.  Strain out solids.  Puree solids in processor.  Return to broth.  Add cream and serve with croutons.