3 leeks
4 med. potatoes
4 tbsp. butter
2 qt. chicken stock
2 tbsp. flour
1 c. milk
Salt and pepper
3 sprigs parsley

Trim leeks, wash thoroughly and thinly slice. Peel and dice potatoes. Melt 2 tablespoons butter in saucepan. Add leeks and potatoes. Cover and cook over medium heat until the leeks are lightly colored, about 5 minutes. Shake pan gently or stir carefully to prevent the vegetables from burning. Add chicken stock. Increase heat, then reduce to simmer. Cover and cook 45 minutes.

In small saucepan, melt the remaining 2 tablespoons of butter. Stir in flour using a wooden spoon. Slowly stir in milk, making sure there are no lumps. Cook 2 to 3 minutes. When thick, stir into soup. Season to taste with salt and pepper.