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Leek Soup
4 slices bacon, coarsely chopped
6 leeks, thinly sliced
1/4 cup flour
4 cups water
3 chicken flavor bouillon cubes
2 potatoes, peeled and cubed
1 tsp. dried whole basil
1 cup half and half
Cook the bacon in a Dutch oven over med. heat for 5 mins. Add the leeks and saute for 5 mins. Reduce the heat to low. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Add the water and cook over med. heat, stirring constantly until thickened. Add the bouillon cubes, potatoes, and basil; cover and simmer for 45 minutes. Stir in the half and half and heat thorougly. Makes about 7 cups of soup.
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