Title: Leek & Potato Soup > August
Categories: Soup
Yield: 1 Servings

4	sl	Bacon, coarsely chopped
6		Leeks, thinkly sliced
1/4	c	All-purpose flour
4	c	Water
3		Chicken-flavored bouillon
		Cubes
2		Potatoes, peeled and cubed
1	ts	Dried whole basil
1	c	Half-and-half or milk (or I
		Use heave cream)

Cook bacon in a Dutch oven over medium heat 5 minutes. Add leeks; saute 5 minutes. Reduce heat to low; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until thickened. Add bouillon cubes, potatoes, and basil; cover and simmer 45 minutes. Stir in half-and-half and cook until thoroughly heated.

august From: augusth@tezcat.com (Emperor of Ice-Cream)

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