Creamy Leek Soup With Brie |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Good comfort food on these cold days we've been having. From Taste of Food, the brie is a nice compliment to the leeks. You might want to try some diced mushrooms and smoked paprika... yumssss Ingredients:
5 cups chopped leeks (white portion only) |
1/4 cup butter |
5 cups chicken broth |
4 -1/2 cups half-and-half cream divided |
1/2 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon white pepper |
3 packages (8 ounces each) brie or camembert cheese, rind removed |
3 tablespoons snipped chives |
optional: couple of dashes of smoked paprika, and some chopped mushrooms. |
Directions:
1. In a soup kettle (I used a 12 qt. stock pot), saute leeks in butter until tender. (Can add the mushrooms here.)
2. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
3. Strain, reserving broth in pan
4. 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.
5. 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.
6. Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted.
7. Garnish with chives.
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