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Cream of Brie and Leek Soup

Cream of Brie and Leek Soup is built on Unsalted Butter, Leeks, Unsalted Chicken Stock, All Purpose Flour, and Half And Half. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 8
• 4 cup
• 1/2 cup
• 4 cup
• 1 1/2 lb
• 2 tbsp

Method (preview)

1. 1

   Melt 1/4 cup butter (1/2 stick) in large skillet over medium heat.

2. 2

   Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes.

3. 3

   Puree mixture in batches in blender.

4. 4

   Melt remaining butter (1/4 cup) in large saucepan over medium heat.

5. 5

   Add flour and stir 2 minutes.

6. 6

   Blend in half and half, 1 cup at a time; whisk until smooth.

7. 7

   Add 1/4 cup cheese and blend until smooth.

8. 8

   Add remaining cheese, 1/4 cup at a time; blend until smooth and melted.

9. 9

   Mix in leek puree.

10. 10

    Thin with more stock if desired.

11. 11

    Ladle into bowls and garnish with freshly ground pepper and chives.

12. 12

    Contributed to the FareShare Gazette by Dancer^; 9 February 2004. www.fareshare.net

13. 13

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0