Belgian Endive Soup

Remove core and chop fine, 3 to 4 cones of Belgian Endive. Chop fine one medium sized onion and 3 to 4 cloves of garlic. In a deep soup pot add two generous tablespoons unsalted butter, sauté the Belgian Endive, onion and garlic, stirring frequently. Be careful not to burn. About 4 minutes. Chop 3 large or 4 small peeled potatoes into small chunks. Add to the soup pot, these potatoes and 3 cups of chicken broth. Simmer until potatoes are nice and soft, about 20 minutes. Using an immersion blender, blend this mix until smooth. ( or use an upright blender, being very careful about pouring this hot mix into it) Add the blended mix back to the pot. Add 1 cup milk and 1 cup heavy cream. Warm gently and blend…add salt to taste and pepper to taste ( prefer white pepper). ENJOY!!!!!