Cream of Brie and Leek Soup

• 1/2 cup butter
• 8 large leeks finely (white only)
• 4 cups chicken broth or more
• 1/2 cup flour, all-purpose
• 4 cups light cream (half&half)
• 1 1/2 lbs. brie cheese well chilled, and cut into cubes
• 1 x salt and black pepper to taste
• 2 tablespoons chives fresh, chopped

1. Melt 1/4 cup of the butter in a soup kettle over medium heat.
2. Add leeks and saute until translucent, stirring frequently, about 4 minutes.
3. Add stock and bring to a boil.
4. Reduce heat, cover, and simmer about 25 minutes.
5. Puree mixture in batches in blender.
6. Melt remaining butter in a saucepan over medium heat.
7. Add flour and stir 2 minutes.
8. Blend in half and half; whisk until smooth.
9. Add cheese in batches, stirring until cheese melts and mixture is smooth.
10. Strain through fine sieve.
11. Return to saucepan.
12. Add leek puree and heat through.
13. Season with salt to taste.
14. Ladle into soup bowls and garnish with ground pepper and chives.

butter, leeks, chicken broth, flour, light cream, brie cheese, salt, chives

Taken from recipeland.com/recipe/v/cream-of-brie-leek-soup-34084 (may not work)