Cream of belgium endive soup

2 Belgian Endives, cored
1 white onion, diced
1 garlic clove, diced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk or cream
salt and pepper to taste
chopped chives
dill sprigs for garnish

Mince the Belgian Endives, reserving a few small leaves for garnish. Saute the onion, garlic, and minced Belgian Endives in the butter for three minutes. Add the potatoes and r chicken broth and simmer for about fifteen minutes or until the potatoes are soft. Put this in a blender or food processor and process until smooth. Add the milk, salt, and pepper and blend. Serve hot or cold. Garnish with the small Belgian Endive leaves, chives, and dill.