| 1 | Heat the butter and oil together in a large casserole or dutch oven. |
| 2 | Add the leeks and stir to coat. |
| 3 | Cover. |
| 4 | Cook over low heat for 15 minutes; the leeks should be very soft. |
| 5 | Add the garlic and cook over medium heat, uncovered, stirring frequently until the leeks are lightly browned, about 15-20 minutes. |
| 6 | Sprinkle the flour over the leeks; then stir to combine. |
| 7 | Cook, stirring, for about 2-3 minutes. |
| 8 | Slowly stir in hot chicken stock. |
| 9 | Simmer, partially covered, for about 30 minutes until the flavor develops. |
| 10 | Season with the white pepper and salt, to taste. |
| 11 | Serve in mugs with your favorite crackers. |
