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CATEGORY CUISINE TAG YIELD
Meats Soups 1 Servings

INGREDIENTS

1/2 c 1 stick unsalted butter
8 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 T Snipped fresh chives
Salt and fresh ground
Pepper

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3318
Calories From Fat: 2472
Total Fat: 281.1g
Cholesterol: 924.4mg
Sodium: 4584.5mg
Potassium: 1156.8mg
Carbohydrates: 51.6g
Fiber: 2g
Sugar: 3.4g
Protein: 148.9g


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