Recipe - Cream Of Brie And Leek Soup

One half cup (1 stick) unsalted butter
8 lg Leeks (white parts only)
4 cup Or more unsalted chicken
Stock
One half cup All purpose flour
4 cup Halfandhalf
1 One half pound Brie well chilled cut in
Small cubes without rinds
2 tablespoon Snipped fresh chives
Salt and fresh ground
Pepper

Melt One fourth cup butter (One half 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 (One fourth 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 One fourth cup cheese and blend
until smooth/ Add remaining cheeese, One fourth 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