Ingredients
5 cups chopped leeks (white portion only)1/4 cup butter5 cups chicken broth4-1/2 cups half-and-half cream, divided1/2 cup all-purpose flour1 teaspoon salt1/4 teaspoon white pepper3 rounds (8 each) Brie cheese, rind removed3 tablespoons minced chives
Preparation
In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth.
Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium.
Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.
