|Bacon slices||4 , coarsely chopped|
|Leeks||6 , thinly sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||4 Cup (64 tbs)|
|Chicken bouillon cubes||3 (Flavored)|
|Potatoes||2 , peeled and cubed|
|Dried whole basil||1 Teaspoon|
|Half and half/Milk||1 Cup (16 tbs)|
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.