Creamy Potato Soup

2 T unsalted butter

2 medium onion chopped

Salt and pepper to taste

3 large garlic cloves

2 lb russet pot cut in ¾ in chunks

4 c canned chicken broth

2 bay leaves

1 c whole milk

½ c heavy cream

Melt butter in large pan over medium heat. Add the onions and season with salt and pepper until translucent and not brown (about 8-10 minutes). Add the garlic and cook another 2 minutes. Add the potatoes, stir and pour in the broth and add the bay leaves. Bring to a simmer over medium high heat, partially covered. Reduce heat and simmer until potatoes are tender, about 25-30 minutes. Discard the bay leaves. Working in batches, puree the soup in a blender. Add milk if the soup is too think. After all blended, return to pot and add milk and cream and heat through. When serving you can top with croutons, cheese, bacon bits and chives.