3 med. potatoes, cooked
4 med. leeks, sliced thin
Garlic salt
2 c. chicken broth
1 c. milk
1 c. light cream
butter
Salt and pepper
4 tbsp. flour

Brown sliced leeks in butter, add garlic salt. Put potatoes, flour and milk in blender. Blend only until potatoes are small pieces. Stir chicken broth (warmed) and leeks together in soup pot. Slowly add potato mixture - cooking gently and stirring constantly.

Now add cream to warm soup and heat until nice and hot (being careful NOT to boil or cream will curdle). Salt and pepper to taste. Pour in soup crocks and sprinkle lightly with paprika. Serve with crackers and very sharp cheese.