Creamy Leek Soup with Brie

This is another recipe from the magazine my mom sent me. This one is WONDERFUL. It’s very rich (and I didn’t even add all the cheese it calls for!), but it’s not too rich. I used 4 big leeks, hoping that would be the right amount. It ended up being about 5 cups. I used the vegetarian faux-chicken broth, and only 2 of the rounds of Brie it calls for. This is kind of an expensive soup to make, now that I add it all up! Brie ain’t cheap! Anyway. Again, I used my wonderful immersion blender. How did I cook without you?? This soup tastes like a really good, creamy cream of potato soup, with a little something extra. Toby went back for seconds. We also had some bread and a green salad.

rating: 9

Creamy Leek Soup with Brie
(from the magazine “Best Holiday Recipes” by Taste of Home)

5 cups chopped leeks (white portion only)
1/4 cup butter
5 cups chicken broth (I used vegetarian faux-chicken broth)
4 1/2 cups half-and-half cream, divided
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp white pepper
3 packages (8-ounces each) Brie or Camembert cheese, rind removed (I used 2)
3 tbsp snipped chives

1. In a soup kettle, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
2. Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of the broth; cover and process until smooth.
3. Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium.
4. Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.