Cream of brie & leek soup

1 Servings

Ingredients

Quantity Ingredient
½ cup (1 stick) unsalted butter
8 larges Leeks (white parts only)
4 cups Or more unsalted chicken
Stock
½ cup All purpose flour
4 cups Half-and-half
1½ pounds Brie well chilled cut in
Small cubes without rinds
2 tablespoons Snipped fresh chives
Salt and fresh ground
Pepper

Directions

Melt ¼ cup butter (½ stick) in large skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter (¼ cup) in large saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half, 1 cup at a time; whisk until smooth.

Add ¼ cup cheese and blend until smooth/ Add remaining cheeese, ¼ cup at a time; blend until smooth and melted. Mix in leek puree. Thin with more stock if desired. Ladle into bowls and garnish with freshly ground pepper and chives.

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