Potato Garlic Soup

3 cups of Chicken Stock or canned low-salt broth
1 lb Russet Potatoes, peeled and diced
1-2 heads Garlic - depending on your taste
1 cup milk
1/4 stick unsalted butter - soften
1 1/2 Teaspoons finely chopped fresh rosemary or 1/2 tsp.dried

Bring chicken stock, diced potatoes and garlic cloves to a boil in heavy large sauecpan. Reduce heat to medium and cook utnil potatoes and garlic are tender, stirring occasionally about 15 minutes. Puree mixture in batches in blender or processor. Return puree to saucepan. Stir in milk. Season with salt and pepper.

Mix butter and rosemary in small bowl to blend. Bring soup to a simmer - ladle soup into bowls. Top each with small spoonful of rosemary butter. Serve.