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Creamy Leek Soup with Brie

 Creamy Leek Soup with Brie
Bits of Brie add something special to this soup from our home economists. Soup is a satisfying addition to a buffet table. Use a slow cooker to keep it warm.
12 ServingsPrep: 20 min. Cook: 45 min.


  • 5 cups chopped leeks (white portion only)
  • 1/4 cup butter
  • 5 cups chicken broth
  • 4-1/2 cups half-and-half cream, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 rounds (8 each) Brie cheese, rind removed
  • 3 tablespoons minced chives


  • In a Dutch oven, saute leeks in butter until tender. Add broth; bring
  • to a boil. Reduce heat; cover and simmer for 25 minutes.
  • Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup
  • of broth; cover and process until smooth.
  • Return to the pan. Stir in 3 cups cream. Combine the flour, salt,
  • pepper and remaining cream until smooth; stir into soup. Bring to a
  • boil; cook and stir for 2 minutes. Reduce heat to medium.
  • Cut Brie into small pieces; add to soup in batches, stirring until
  • most of the cheese is melted. Garnish with chives. Yield: 12
  • servings (2-1/2 quarts).