For Allen -

12 C good strong chicken broth
1 large onion, cut into quarters
6 carrots, peeled and cut in large pieces
4 large or 6 small leeks - whites only
1/2 stick of butter (NOT margarine)
pinch of thyme
3 bay leaves
1 C of flour
2 C of milk
6 chicken breasts, cooked, cooled, skin off, and cut into small dice
2 C half-and-half cream

Melt butter in large pot or dutch oven. Add diced veggies, thyme, and bay leaf. Cook over low heat until soft or about 15-20 minutes. Stir often. Add chicken stock and bring to boil. Blend flour and milk in a bowl with wire whisk until smooth, then slowly pour into boiling chicken stock. Stir with whisk until thickened. Reduce heat to a simmer, cover, and cook for 2 hours, stirring with wire whisk frequently to prevent sticking or scorching. Remove from heat. Slowly and carefully pour through a large colander which is over a large bowl. Return strained liquid to pot and add chicken pieces. Simmer slowly. Remove bay leaves from veggies and puree all veggies in a food processor or blender until smooth, then return them to the soup. Heat thoroughly and stir. Add the half-and-half, check for seasoning and add salt and pepper if needed. Serve hot.