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.