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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.
  • Total Time
    Prep: 20 min. Cook: 45 min.
  • Makes
    12 servings (2-1/2 quarts)


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

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  • dramaqueenjs
    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"

  • grannygourmet
    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.

  • terran4
    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.