Leek & Brie Soup

• 5 cups chopped leeks (white & light green parts)
• 1/4 cup butter
• 4-1/2 cups chicken broth (I use a soup base and add a bay leaf, tyme, pepercorns and some rosemary while it simmers in another pot)
• 1/2 cup white wine
• 4-1/2 cups half-and-half cream
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoons white pepper
• 12 oz. brie cheese, rind removed & cut into small pieces

1. In a large soup pan, saute leeks in butter until tender.
2. Add the flour and cook another 5 minutes. Add prepared broth (straining to remove extra herbs and pepercorns), wine, salt and pepper; bring to a boil.
3. Reduce heat; cover and simmer for 25 minutes. Strain, reserving the broth in the pan and blend the leeks with 1/2 cup of broth. Process until smooth and return to the pan.
4. Stir in the cream and bring to a boil, stiring and cooking for 2 minutes. Reduce the heat to medium. Add the brie to the soup in small batches, stirring until melted.

leeks, butter, chicken broth, white wine, cream, allpurpose, salt, white pepper, brie cheese

Taken from www.epicurious.com/recipes/member/views/leek-brie-soup-50015193 (may not work)