1/4 c. butter, unsalted
2 tbsp. vegetable oil
2 lbs. leeks OR green onions, trimmed, well rinsed & sliced
2 cloves garlic, finely chopped
3 tbsp. flour
2 qts. chicken stock, preferably homemade, heated
Ground white pepper to taste
Salt to taste
4 lg. potatoes, diced

Heat the butter and oil together in a large casserole or Dutch oven. Add the leeks and stir to coat. Cover, cook over low heat for 15 minutes. Leeks should be very soft.

Add the garlic and cook over medium heat, uncovered, stirring frequently until the leeks are lightly browned, about 15-20 minutes.

Peel and dice potatoes. Sprinkle the flour over the leeks; then stir to combine. Cook, stirring for about 2-3 minutes. Add the diced potatoes.

Slowly stir in hot chicken stock. Simmer, partially covered, for about 30 minutes until flavor developes.

Season with white pepper and salt to taste. Serve in mugs with favorite crackers.