1 qt. chicken stock
8 lg. potatoes, peeled & cubed
4 med. leeks, halved & washed thoroughly
Some green tops, cut off & chopped
2 med. carrots, diced
butter
Flour
1 qt. half & half
1 qt. whole milk
Salt & pepper to taste
2 tbsp. dried parsley flakes or chopped fresh parsley

Prepare chicken stock or use canned chicken stock. Set aside. In soup kettle, saute potatoes and leeks in butter until leeks are just tender. Add a few tablespoons of flour to help thicken and then add chicken stock and carrots. Simmer until vegetables are tender. Add half and half, milk, salt, pepper and parsley flakes about 20 minutes before serving, being careful to only heat through on low. Do not boil, as milk can scorch. Makes about 4 quarts.