Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
2 Leeks;*
1 md Onion; peeled/chopped
1 lg Clove garlic; peeled/chopped
2 lg Potatoes; peeled/diced
2 qt Chicken stock
1/2 c Heavy cream
1/2 ts Fresh ground black pepper
1 ts Salt
4 sl Brie cheese

* Use white and lightest green parts of leeks. Clean and chop.

Melt butter in a soup pot over medium heat. Add leeks, onion and
garlic. Saute until wilted. Add potatoes, stirring well. Add stock,
bring to a boil and simmer, partially covered, for 30 minutes.
Strain off broth and set aside. Put solids in a food processor and
puree, leaving slight texture. Return stock and puree to the pot,
stirring well. Bring to a boil. Add cream, then pepper. Gradually
add salt, tasting as you go (less salt may be needed if stock is
salted). Ladle soup into four oven-safe bowls. Place a slice of brie
on each. Bake in a preheated 400-degree oven until Brie is melted,
about 6 or 7 minutes. Serve immediately.

Source: Chef Yoshi Katsumara of Yoshi's Cafe in Chicago. Printed in
the Chicago Sun Times, November 6, 1996

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