1 lb. leeks
  1/2 lb. butter
  1 c. flour
  1 qt. chicken stock or 4 bouillon
     cubes
  1 qt. half and half
  1 tsp. salt
  1/4 tsp. pepper
     Clean leeks and cut into 1/2″ pieces.  Steam in 1/2 cup water
  until tender.  Do not drain.  Set aside.  Melt butter in saucepan.
  Add flour to make a roux. Cook 2 to 4 minutes.  Add chicken stock,
  stirring with wire whip, bring to boil. Turn heat on low and add
  remaining ingredients.  Do not boil.  Add 1 cup diced, cooked
  potatoes and 1 cup diced, cooked ham, if desired.
 

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