6 tablespoons butter
1 tablespoon extra virgin olive oil
2 leeks sliced
3 tablespoons flour
6 cups of chicken stock
4 cups of diced potato
3/4 cup half and half cream
3 tablespoons chopped parsley
salt and pepper, to taste

Melt 3 tablespoons of butter and olive oil over medium heat, add leeks and cook for 5 minutes without browning. Blend in flour and cook for 2 minutes while stirring. Add chicken stock, stirring to prevent lumps. Add in potatoes and bring to a boil. Reduce heat and simmer for 45 minutes.

Stir in cream, 3 tablespoons of butter and parsley. Season with salt and pepper to taste.

Submitted by: Duane Anderson