Directions:
- In a soup kettle (I used a 12 qt. stock pot), saute leeks in butter until tender. (Can add the mushrooms here.)
- 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 the 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.38 Kcal (931 kJ) | ||
| Calories from fat | 150.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.77g | 26% | |
|---|---|---|---|
| Cholesterol | 50.83mg | 17% | |
| Sodium | 642.03mg | 27% | |
| Potassium | 283.44mg | 6% | |
| Total Carbs | 12.84g | 4% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 0.9mg | 5% | |
| Calcium | 139mg | 14% | |
| Amount Per 100 g | |||
| Calories | 91.11 Kcal (381 kJ) | ||
| Calories from fat | 61.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 26% | |
|---|---|---|---|
| Cholesterol | 20.83mg | 17% | |
| Sodium | 263.05mg | 27% | |
| Potassium | 116.13mg | 6% | |
| Total Carbs | 5.26g | 4% | |
| Sugars | 0.61g | 6% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 2.27g | 11% | |
| Vitamin C | 5.2mg | 21% | |
| Iron | 0.4mg | 5% | |
| Calcium | 57mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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