Nancy's Potato Leek Soup

This is a really quick soup for when you are in a hurry.  

• 2 leeks
• 2 tablespoons butter or margarine
• 2 tablespoons chicken bouillon crystals
• 6 cups water
• 4 potatoes, peeled and sliced
• ¼ teaspoon black pepper
• 1 tablespoon flour
• 2 cups cold milk

1. Clean the leeks. Cut the root end off and also again about 4 inches from the root.  Use only this lighter colored portion of the leeks.  Slice lengthwise then crosswise to chop
2. Under low heat,melt the butter or margarine and saute the leeks in a pot big enough to make soup.
3. Add the chicken bouillon crystals, water, sliced potatoes, and pepper.
4. Bring mixture to a slow boil stirring frequently.  Cook until the potatoes are tender (about 12 minutes).
5. In a deep container for mixing,  place the flour.  Add 1 cup of cold milk a tiny bit at a time, stirring after each addition to make a paste without lumps. 
6. Add the milk/flour mixture to the potato leek mixture, stirring constantly. 
7. And another cup of milk.
8. Continue to heat approximately 5 minutes, stirring frequently, so the soup does not scorch.
9. Serve and enjoy.