Creamy Leek Soup with Brie Recipe

3.5 3 3
Creamy Leek Soup with Brie Recipe
Creamy Leek Soup with Brie Recipe photo by Taste of Home
Publisher Photo

Creamy Leek Soup with Brie Recipe

Read Reviews
3.5 3 3
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 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 packages (8 ounces each) Brie cheese, rind removed
  • 3 tablespoons snipped chives

Directions

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 the broth; cover and process until smooth. Return to the pan. Stir in 3 cups cream. Combine 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).
Originally published as Creamy Leek Soup with Brie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p31

Nutritional Facts

3/4 cup: 265 calories, 18g fat (12g saturated fat), 74mg cholesterol, 794mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 9g protein.

  • 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 packages (8 ounces each) Brie cheese, rind removed
  • 3 tablespoons snipped chives
  1. In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
  2. Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of the broth; cover and process until smooth. Return to the pan. Stir in 3 cups cream. Combine flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes.
  3. 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).
Originally published as Creamy Leek Soup with Brie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p31

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MY REVIEW
dramaqueenjs User ID: 5623026 66053
Reviewed Jan. 7, 2012

"I made this soup as a starter for a Christmas dinner. It was amazing. My guests loved it and many went back for seconds. I topped each bowl with a parmesean crisp "snowflake""

MY REVIEW
grannygourmet User ID: 3148826 149575
Reviewed Jan. 17, 2011

"This soup was a complete waste of time and MONEY. My family is almost always complimentary when I try a new dish and this soup was voted the worst thing I have ever made. It was very hard to watch the leftovers (and there was a lot) wash down the disposal."

MY REVIEW
terran4 User ID: 4061524 129573
Reviewed Apr. 19, 2010

"I could not talk at the dinner table because I had to keep spooning this delicious soup into my mouth; this is a keeper."

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