Potato Leek Soup

Ingredients:

1-1.5 oz. margarine or butter
2 large leeks
6 oz. chicken base
5 large Idaho potatoes
1 quart heavy cream
1 quart water
S & P to taste

Directions:

1. On low heat, slice leeks & sautee in butter until wilted.
2. Add cubed potatoes and allow potatoes to grab flavor.
3. Add all liquid ingredients at once.
4. Turn flame to HIGH to boil.
5. Drop to simmer for 45 minutes.
6. Add rou (1/4 c. butter and flour) if soup is not thickening.
7. I like to serve in bread bowl...so yummy, especially in cold weather!