Creamy Leek Soup with Brie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Bits of Brie add something special to this soup from our home economists. Soup is a satisfying addition to a buffet table. Use a slow cooker to keep it warm. 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 king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon white pepper |
3 rounds (8 each) brie cheese, rind removed |
3 tablespoons minced chives |
Directions:
1. In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
2. Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth.
3. 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.
4. Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives. Yield: 12 servings (2-1/2 quarts).
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