Ingredients
1 pound medium leeks (white portion only)1 cup butter, cubed1 cup all-purpose flour1 quart chicken stock or 4 bouillon cubes dissolved in 1 quart hot water1 quart half-and-half cream1/2 teaspoon salt or to taste1/4 teaspoon pepper1 cup cooked potato, diced1 cup diced fully cooked ham
Preparation
Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside.
Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.
