4 cups of cooked diced potatoes
50 oz. chicken broth
2 tablespoons of flour
2 tablespoons of butter
salt and pepper
Cut off the ends of the leeks, and cut into two long strips. Dice leeks and soak in a pan of cold water to remove all excess dirt. Drain well. Saute leeks in flour and butter until tender. Add chicken broth and potatoes. Season with salt and pepper to taste. Simmer until chicken broth is thoroughly heated. Makes three gallons.