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Cream of Brie Soup
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Linda in IL


  • 1/2 c (1 stick) unsalted butter
  • 8 large leeks (white parts only)
  • 4 c or more unsalted chicken stock
  • 1/2 c all-purpose flour
  • 4 c half-and-half
  • 1-1/2 lbs (.7 kg) Brie, well chilled cut in Small cubes without rinds
  • 2 T snipped fresh chives
  • salt and fresh ground pepper
  • Melt 1/4 cup (60 ml) butter 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 1/4 c butter in large saucepan over medium heat.
  • Add flour and stir 2 minutes.
  • Blend in half and half, 1 cup (225 ml) at a time; whisk until smooth.
  • Add 1/4 cup (60 ml) cheese and blend until smooth.
  • Add remaining cheeese, 1/4 cup (60 ml) 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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