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Cream of Brie and Leek Soup

A home-style Cream of Brie and Leek Soup made with Butter, Chicken Stock, Flour, and Half Amp Half Cream. Scale it up or down for the number of people at the table.

Ingredients

• 1/2
• 4
• 1/2
• 4

Method (preview)

1. 1

   Melt 1/4 cup of the butter in a soup kettle over medium heat.

2. 2

   Add leeks and saute until translucent, stirring frequently, about 4 minutes.

3. 3

   Add stock and bring to a boil.

4. 4

   Reduce heat, cover, and simmer about 25 minutes.

5. 5

   Puree mixture in batches in blender.

6. 6

   Melt remaining butter in a saucepan over medium heat.

7. 7

   Add flour and stir 2 minutes.

8. 8

   Blend in half & half; whisk until smooth.

9. 9

   Add cheese in batches, stirring until cheese melts and mixture is smooth.

10. 10

    Strain through fine sieve.

11. 11

    Return to saucepan.

12. 12

    Add leek puree and heat through.

13. 13

    Season with salt to taste.

14. 14

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