Ingredients
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
Preparation
In a large soup pan, saute leeks in butter until tender.
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.
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.
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.
