Austrian Cream Cheese Soup Recipe

• 6 x leeks
• 1/3 c. butter or possibly margarine
• 4 x celery ribs minced
• 1/3 c. all-purpose flour
• 3 can chicken broth - (14 1/2 ounce ea)
• 3 c. water
• 1 tsp salt
• 16 ounce soft cream cheese
• 1 1/2 c. plain yogurt
• 4 x egg yolks
• 1 tsp freshly-grnd white pepper Minced fresh chives (optional)

1. Heat butter in a dutch oven; add in leeks and celery; saute/fry till tender.
2. Add in flour, cook, stirring constantly, 3 min.
3. Stir in broth, 3 c. water, and salt; bring to a boil.
4. Reduce heat; simmer, stirring occasionally, 15 min.
5. Microwave cream cheese and yogurt in a 2-qt microwave-safe bowl at HIGH 15 to 20 seconds or possibly till hot; whisk till smooth.
6. Whisk in egg yolks; gradually whisk in 2 c. leek mix.
7. Stir cream cheese mix and pepper into leek mix.
8. Cook over low heat, stirring occasionally, till thoroughly heated.
9. (Don't boil.)
10. Sprinkle with chives, if you like.

leeks, butter, celery, allpurpose, chicken broth, water, salt, cream cheese, plain yogurt, egg yolks, white pepper

Taken from cookeatshare.com/recipes/austrian-cream-cheese-soup-72087 (may not work)