Leek and Red Potato Soup

1 lb. Red Potatoes, scrubbed and cut into small cubes
8 leeks, use white part and 1 inch of green, spilt open lengthwise and wash well, then slice
6 cups chicken stock
2 T. butter.
2 T. flour
Garlic flavored croutons
Shaved Parmesan cheese
In a large stock pot, melt butter. Add leeks and cook until tender. Add potatoes and cook for 1-2 minutes. Sprinkle flour over potatoes and leeks. Stir in chicken broth. Bring to a boil, turn down the heat and simmer uncovered until liquid is reduced. (about 1 hour). Stir occasionally. Pour soup in serving bowl. Top with croutons and cheese.
Serves 8.