Cream Of Brie and Leek Soup

1/2 c. butter

8 lg. leeks, finely chopped (white

only) 4 c. (or more) chicken stock

1/2 c. flour

4 c. half & half cream

1 1/2 lbs. Brie cheese, well chilled

and cut into cubes Salt and pepper to taste 2 tbsp. fresh chives, minced

Melt 1/4 cup of the butter in a soup kettle over medium heat. Add leeks and saute until translucent, stirring frequently, about 4 minutes. Add stock and bring to a boil. Reduce heat, cover, and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter in a saucepan over medium heat. Add flour and stir 2 minutes. Blend in half & half; whisk until smooth. Add cheese in

batches, stirring until cheese melts and mixture is smooth. Strain through fine sieve. Return to saucepan. Add leek puree and heat through. Season with salt to taste. Ladle into soup bowls and garnish with ground pepper and chives. Serves 6.