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Leek And Potato Soup

4 sl Bacon, coarsely chopped
6 Leeks, thinkly sliced
1/4 c All-purpose flour
4 c Water
3 Chicken-flavored bouillon cubes
2 Potatoes, peeled and cubed
1 ts Dried whole basil
1 c Half-and-half 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.

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