to soups

Leek & Potato Soup

4 slices bacon, coarsely chopped
6 leeks, thinkly sliced (or 3-4 big ones)
1/4 c. all-purpose flour
4 c. water
3 chicken-flavored bouillon cubes
2 potatoes, peeled and cubed
1 tsp. dried whole basil
1 c. half-and-half, heavy cream or milk

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.