1 medium leek, chopped

2 cloves garlic, chopped

6 tablespoons (90 ml) butter

1/3 cup (75 ml) unbleached all-purpose flour

3 cans 10 oz (284 ml) condensed chicken broth

1 cup (250 ml) water

2 cups (500 ml) cooked chicken, diced

1/2 cup (125 ml) 15% cooking cream

Salt and pepper

In a large saucepan, soften leek and garlic in butter. Season with salt and pepper. Sprinkle with flour and stir to combine.

Add chicken broth and water and bring to a boil, stirring constantly. Simmer, uncovered, for about 15 minutes. Add chicken and cream and warm through. Adjust seasoning.

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