Ingredients

Instructions

  1. (NOTE): USE A HEAVY GUAGE POT AS THIS SOUP WILL SCORCH EASILY IN THIN COOKING POTS.
  2. Saute Leeks in butter at medium heat until transparent.
  3. Add Chicken base and stir one minute.
  4. Add flour, stir in well and cook for 5 minutes, stirring regularly.
  5. Add Half-&-Half and potatoes; bring to boil, stirring regularly.
  6. Reduce heat to simmer for 5 minutes, adding a pinch of granulated garlic and salt & pepper to taste.
  7. Serves 4-6 but it is soooo tasty that you may want to prepare double that amount!