Potato and Leek Soup Pesant Style

• 2 leeks (white parts sliced and used only)
• 4 -6 potatoes, diced and pealed
• 1 (49 1/2 ounce) can organic chicken broth
• milk
• 1 teaspoon rice flour
• salt 
• butter

Directions:

1. 1
   in a large pot combine leeks and potatoes and flour and cook in butter until leeks are transparent.
2. 2
   add chicken broth and cook until potatoes are fork tender, probably about 30 minutes depending on how big or little you cut your potatoes, stir occasionally to prevent sticking
3. 3
   add half and half until the soup turns creamy color
4. 4
   salt and pepper to taste.

Read more: http://www.food.com/recipe/my-moms-potato-leek-soup-276045#ixzz1YNlDCQBq