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Ingredients
1 Tablespoon butter
2 Leeks, white and light green parts, cleaned & chopped
1 Onion, peeled & chopped
1 Large clove garlic, peeled & chopped
2 Large potatoes, peeled & diced
2 Quarts chicken stock
1/2 Cup heavy cream
1/2 Teaspoon fresh ground black pepper
1 Teaspoon salt
4 Slices Brie cheese
Instructions
Melt butter in a soup pot over medium heat. Add leeks, onion and garlic. Saut� until wilted.
Add potatoes, stirring well. Add stock; bring to a boil and simmer, partially covered, for 30 minutes. Strain off broth and set aside. Put solids in a food processor and puree, leaving slight texture. Return stock and puree to the pot, stirring well. Bring to a boil. Add cream, then pepper. Gradually add salt, tasting as you go (less salt may be needed if stock is salted).
Ladle soup into four oven-safe bowls. Place a slice of Brie on each. Bake in a preheated 400�F oven until Brie is melted, about 6 or 7 minutes. Serve immediately.