1/4 c. plus 3 tbsp. butter
4 leeks, sliced
1 qt. chicken broth
3 potatoes, cubed
3 tbsp. flour
2 c. milk
2 carrots, shredded
Salt and white pepper to taste

Melt 1/4 cup butter in large soup pot. Wash leeks, slice and saute in butter. Pour in chicken broth. Bring to a boil. Add potatoes. Cover and simmer until potatoes are tender. Melt remaining butter and stir in flour and cook 2 to 3 minutes. Slowly add milk and bring to a boil. Cook just until slightly thickened. Season to taste with salt and pepper. Sprinkle with carrots. Makes 9 1/2 cups.