Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Unsalted butter 4 c Half and half
8 lg Leeks; finely chopped 1 1/2 lb Brie; cubed, with rind
4 c Chicken stock; unsalted 2 tb Chives; snipped
1/2 c All-purpose flour

Recipe by: Bon Appetit, 3/88, posted by Michelle Bass

Melt 1/4 cup of the butter in a heavy large deep skillet over medium
heat. Add leeks and cook until translucent, stirring frequently,
about 4 minutes. Add 4 cups stock and bring to boil. Reduce heat,
cover, and simmer until leeks are tender, about 25 minutes. Puree
mixture in batches in blender.

Melt remaining 1/4 cup butter in heavy large nonaluminum saucepan over
medium heat. Add flour and stir 2 minutes. Blend in half and half 1
cup a a time; whisk until smooth and melted. Repeat with remaining
cheese in batches. Strain soup through fine sieve, pressing with
back of spoon. Return to saucepan. Mix in leek puree. (Can be
prepared 8 hours ahead. Cool, cover, and refrigerate.) Rewarm soup
over low heat, stirring constantly. Thin with more stock if desired.
Ladle soup into bowls. Sprinkle with pepper and chives.

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