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Ingredients
- 6 x leeks
- 1/3 c. butter or possibly margarine
- 4 x celery ribs minced
- 1/3 c. all-purpose flour
- 3 can chicken broth - (14 1/2 ounce ea)
- 3 c. water
- 1 tsp salt
- 16 ounce soft cream cheese
- 1 1/2 c. plain yogurt
- 4 x egg yolks
- 1 tsp freshly-grnd white pepper Minced fresh chives (optional)
Directions
- Heat butter in a dutch oven; add in leeks and celery; saute/fry till tender. Add in flour, cook, stirring constantly, 3 min. Stir in broth, 3 c. water, and salt; bring to a boil. Reduce heat; simmer, stirring occasionally, 15 min.
- Microwave cream cheese and yogurt in a 2-qt microwave-safe bowl at HIGH 15 to 20 seconds or possibly till hot; whisk till smooth. Whisk in egg yolks; gradually whisk in 2 c. leek mix. Stir cream cheese mix and pepper into leek mix. Cook over low heat, stirring occasionally, till thoroughly heated. (Don't boil.) Sprinkle with chives, if you like.
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