Cream of Leek Soup

• 2 leeks, chopped (white parts, yellow parts, and a little of the better looking green parts)
• 1 potato, chopped
• 1 c. milk
• 2 TBS butter
• 2 TBS flour
• 1/4 tsp pepper
• 1 c. water
• 2 chicken boullion cubes
  

Put leeks and potato in a saucepan with enough water to cover. Cover the pan and simmer for 20 min. Melt butter in a separate pan and stir in flour. Add milk gradually, stirring constantly. Bring to a boil, allow to thicken slightly, and remove from heat. Add pepper. Heat the 1 c. water and dissolve boullion cubes in it. After leeks have simmered, blend or food process into a slurry. Combine milk mixture, leeks, and boullion. Bring to a boil briefly.