1 med. diced white onion
4 tbsp. melted butter
6 tbsp. white flour
3 tbsp. chicken stock
3 c. water
3 c. half and half
8-10 med. red potatoes, thinly sliced with skin
1 med. bunch fresh leeks
1 tsp. sweet basil
Dill weed, thyme and fresh ground pepper, to taste

In saucepan on medium heat, saute onion until translucent. Mix in spices. Wash leeks thoroughly. Discard root and cut off halfway up the stalk. Cut leeks into circular slices about 1/4 inches thick. Add to pan and saute 5 minutes more. Mix in flour and saute for another 2 minutes. Add water and half and half. Simmer for 15 minutes, stirring every 3-4 minutes, until flour is dissolved. Add potatoes and simmer for an additional half hour. Serve hot.