Jacque's Potato Leek Soup

This one of our favorite soups. First I'll post Jacque's version and then my thickened version.

4 c chicken stock or broth
1 c diced potatoes
1 med onion, diced
1 leek, diced
3 T flour
1/4 c butter
2 c milk
salt and white pepper

Bring the chicken stock to a boil. Add potatoes, onions and leeks. Reduce heat and simmer, covered until the vegetables are tender.

Melt butter in saucepan. Stir in the flour and cook over low heat for 3 minutes, stirring constantly. Do not let the mixture brown.

Heat the milk and add it to the butter and flour mixture, whisking until the mixture is smooth and slightly thickened.

Add the stock and vegetables.

Add salt and pepper to taste. Sprinkle with parsley, dried or fresh.

Now, my version that is a thicker soup:

4 c chicken stock or broth
2 c diced potatoes
1 med onion, diced
1 leek, diced
1/2 c butter (actually 1/4 c butter, 1/4 c canola oil)
6 T flour
2 c milk
salt and white pepper

Bring the chicken stock to a boil Add potatoes, onions and leeks. Reduce heat and simmer until vegetables are tender. Mash with potato masher to make a smooth consistency.

Melt butter and oil in saucepan, stir in flour until bubbly. Add milk and cook until thick (make a white sauce).

Add the stock and vegetables.

Add salt and pepper to taste.