Step 1

Cut off the dark green leaves of the leeks, leaving only the white and very light green section of each leek.

Step 2

Rinse the leeks thoroughly to remove any sand or dirt.

Step 3

Cut the unpeeled potatoes in half lengthwise. Slice 1/4 inch thick.

Step 4

Melt 1 stick of butter over medium low heat in large stock pot.

Step 5

Add leeks to butter. Cook leeks until soft, stirring often.

Step 6

Add garlic to mixture. Cook 1 minute, stirring often.

Step 7

Add chicken stock and potatoes to stock pot.

Step 8

Bring to boil over medium heat, then reduce to simmer for 20 minutes, or until potatoes are fork tender.

Step 9

Once potatoes are fork tender, remove from heat.

Step 10

Stir in 1 cup of half and half, and stir in salt and pepper to taste.

Step 11

Serve immediately, garnishing each serving with fresh cracked pepper and sliced green onions.