4 c. canned chicken broth
1 c. potatoes, diced
1 med. onion, diced
1 leek, diced
1/4 c. butter
3 tbsp. flour
2 c. milk
Salt and white pepper

Bring the chicken stock to a boil. Add the potatoes, onion, and leek. Reduce the heat and simmer, covered, until the vegetables are tender. Melt the butter in a saucepan. Stir in the flour and cook over low heat for 3 minutes, stirring constantly. Do not let the mixture brown.

Heat the milk and add it to the butter and flour mixture, whisking until the mixture is smooth and slightly thickened. Add the stock and vegetables. Add salt and white pepper to taste.