Leek & Brie Soup

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.