Creamy Leek Soup With Brie

1. 1

   In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.

2. 2

   Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth.

3. 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. 4

   Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.

* Per serving · 4 servings · Values may vary.

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