Ingredients:
1 small onion, chopped
1 clove garlic, minced
2 small leeks, trimmed and washed
2 medium size potatoes, peeled and diced
1 cup heavy cream or whole milk

Directions:
Prepare onions, garlic, leeks, potatoes.  heat butter in deep soup kettle, gently sauté vegetables over low heat.  Cook till soft and golden.  Add tomatoes, curry powder, bay leaf stock, salt and pepper.  Cover and cook over low heat about 30 minutes.  Remove from heat. Cool slightly.  Run mixture through blender adding cream with each batch.  If desired, stir in parsley.  Can be eaten hot or cold.  Garnish with finely blanched carrots and zucchini, or fresh croutons r a dollop of sour cream.