Instructions: Melt butter in pot and add yellow onions, leeks, shallots and garlic. Cook covered over low heat until tender and lightly colored, about 25 minutes. Add chicken stock, thyme and bay leaf and season to taste with salt and pepper. Bring to boil, reduce heat and cook partially covered for 20 minutes. Pour soup through a strainer over a bowl - reserving the liquid. Transfer half of onions and half of liquid to processor and process till smooth. Be sure to remove the bay leaf before processing. Mix all back together and set over medium heat. Whisk in cream and warm soup. Dont boil, it will break down cream. Ladle in bowl, top with a few toasted croutons and chives. Serve it up yummy!

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