4 leeks
3 tbsp. butter
2 tbsp. flour
4 c. chicken stock (1 lg. can)
1 tsp. salt
1/4 tsp. ground white pepper
2 c. milk or half and half
2 oz. vermicelli, broken up

Connie's Shortcuts: I put chicken stock to heat as I start to cook leeks so broth is ready at the same time as the leeks. Put leeks in blender instead of cutting. I take the pot off the stove as I mix the flour with the leeks.

Wash leeks, cut down to 2 inches below where the green leaves separate from the solid stem. Slice them lengthwise in 1/2, then crosswise 2 1/4 inches thick. Rinse thoroughly and drain. Melt butter in heavy pan and saute gently uncovered for about 15 minutes. DON'T LET THEM BROWN. Add flour and stir well. Cook at very low heat for 10 minutes more, stirring occasionally.

Meanwhile, in a large saucepan combine chicken stock, salt and pepper. Bring to boil. Lower heat and ladle 1 cup into the leek mixture in the pan. Mix well. Add 2 cups of milk or half and half to the leek mixture. Cook the mixture gently stirring often for another 10 minutes. Shut off heat.

Bring the remaining chicken stock to a boil and add the vermicelli and cook for 5 minutes. Add stock and vermicelli to pan and heat through if necessary. Sprinkle with grated Parmesan cheese if desired. Serves 6-8.