• 2 cups of potatoes, diced
• 1/2 cup of leek (white only)
• 1/2 cup of flour
• 1/2 to 1 cup of 35% cream
• 1 tbsp of finely minced oignon
• 2 tbsp of butter
• 1 tsp of finely minced parsley
• 6 cups of chicken broth
• 1 pinch of trial

1. In a medium pot, saute the oignons until transparent, add the flour and mix well. Add 3 cups of chicken broth, mix well, and simmer gently.
2. In another casserole, heat the other 3 cups of broth with the diced potatoes and leek to boiling. Simmer for 20 minutes.
3. Mix together the 2 soups and add the cream and salt. Garnish with parsley.

Serves about 6 portions.