Melt butter in a large saucepan over medium-low heat. Add garlic and leeks and cook 8 to 10 minutes, stirring occasionally, until soft. Add remaining ingredients except cream and garnish. Bring to a boil over high heat. Reduce heat to medium-low, cover pan and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender. Remove from heat. When cool enough to handle, process in batches in food processor or blender until smooth. Return to saucepan and reheat over low heat. Stir in cream until blended. Garnish each serving with chopped parsley and croutons. Makes 8 cups, 8 servings. Per serving: 1 92 cal, 6 g pro, 22 g car, 70 g fat, 26 mg soup 30