Source:

Linda in IL

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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