Cream of Brie Soup

• 1/2 c (1 stick) unsalted butter
• 8 large leeks (white parts only)
• 4 c or more unsalted chicken stock
• 1/2 c all-purpose flour
• 4 c half-and-half
• 1-1/2 lbs (.7 kg) Brie, well chilled cut in Small cubes without rinds
• 2 T snipped fresh chives
• salt and fresh ground pepper

1. Melt 1/4 cup (60 ml) butter in large skillet over medium heat.
2. Add leeks and cook until translucent, stirring frequently, about 5 minutes.
3. Add stock and bring to boil.
4. Reduce heat and simmer about 25 minutes.
5. Puree mixture in batches in blender.
6. Melt remaining 1/4 c butter in large saucepan over medium heat.
7. Add flour and stir 2 minutes.
8. Blend in half and half, 1 cup (225 ml) at a time; whisk until smooth.
9. Add 1/4 cup (60 ml) cheese and blend until smooth.
10. Add remaining cheeese, 1/4 cup (60 ml) at a time; blend until smooth and melted.
11. Mix in leek puree.
12. Thin with more stock if desired.
13. Ladle into bowls and garnish with freshly ground pepper and chives.

butter, leeks, chicken, flour, without rinds, t, salt

Taken from online-cookbook.com/goto/cook/rpage/000A8D (may not work)