Title: Cream of Brie and Leek Soup
Categories: Soups
Yield: 1 Servings

1/2 c (1 stick) unsalted butter
8 lg Leeks (white parts only)
4 c Or more unsalted chicken
Stock
1/2 c All purpose flour
4 c Half-and-half
1 1/2 lb Brie well chilled cut in
Small cubes without rinds
2 tb Snipped fresh chives
Salt and fresh ground
Pepper

Melt 1/4 cup butter (1/2 stick) in large skillet over medium heat. Add
leeks and cook until translucent, stirring frequently, about 5 minutes. Add
stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree
mixture in batches in blender. Melt remaining butter (1/4 cup) in large
saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and
half, 1 cup at a time; whisk until smooth. Add 1/4 cup cheese and blend
until smooth/ Add remaining cheeese, 1/4 cup at a time; blend until smooth
and melted. Mix in leek puree. Thin with more stock if desired. Ladle into
bowls and garnish with freshly ground pepper and chives.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini