INGREDIENTS:

• 5 cups of chicken stock or canned chicken broth
• 6 tablespoons of butter
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground white pepper
• 2 dashes of Tabasco sauce
• 2 dashes Worcestershire sauce1 bunch (12-ounces) well-washed fresh leeks, chopped
• 1 bunch scallions, chopped
• 2 large garlic cloves, minced
• 3 large Idaho potatoes, peeled and diced
• 4 cups of milk
• 2 cups of heavy cream
• 2 cups of cooked crabmeat, shrimp or scallops

Bring to a boil in a heavy Dutch Oven:

• 5 cups of chicken stock
• 6 tablespoons of butter
• 1 teaspoon of salt
• 1/2 teaspoon freshly ground white pepper
• 2 dashes of Tabasco sauce and 2 dashes of Worcestershire sauce

Add 1 bunch of fresh leeks, all but the brown leaves, finely chopped; 1 bunch of scallions, chopped and 2 large garlic cloves finely minced.  After that simmers for 30 minutes, add 3 large peeled and diced Idaho potatoes.  Let that simmer for another 30 minutes, allowing the potatoes to cook thoroughly.  Mash potatoes and onion mixture with potato masher.  Add 4 cups of milk and 2 cups of heavy cream.   This should be thick, heavy, creamy soup.  If too thick, thin with milk and taste for seasoning.  Lastly, add 2 cups of cooked crabmeat, shrimp or scallops.  Let the soup simmer for an additional 5 minutes before serving.