1 c. leeks, sliced
3 tbsp. olive oil
2 tbsp. fresh marjoram leaves
2 tbsp. fresh parsley
2 tbsp. fresh thyme leaves
2 cloves garlic, minced
1/4 c. plus 2 tbsp. flour
1/2 tsp. salt and pepper
2 cans chicken broth
1 1/2 c. Half and Half

Combine leeks, oil, marjoram, parsley, thyme and garlic. Cook over low heat until leek is tender. Stir in flour, salt and pepper. Blend in broth and Half and Half. Cook over medium heat until soup thickens. Put in covered container and chill overnight. Serve cold.