Ingredients
6 leeks
1/3 cup butter or margarine
4 celery ribs, chopped
1/3 cup all-purpose flour
3 (14-1/2 ounce) cans chicken broth
3 cups water
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
1-1/2 cups plain yogurt
4 egg yolks
1 teaspoon ground white pepper
chopped fresh chives (optional)

Instructions
Melt butter in a dutch oven; add leeks and celery; saute until tender. Add flour, cook, stirring constantly, 3 minutes.

Stir in broth, 3 cups water, and salt; bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes.

Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at High 15 to 20 seconds or until warm; whisk until smooth. Whisk in egg yolks; gradually whisk in 2 cups leek mixture.

Stir cream cheese mixture and pepper into leek mixture.

Cook over low heat, stirring occasionally, until thoroughly heated. (Do not boil.) Sprinkle with chives, if desired.

Yield: 14 cups

Credits
From: Southern Living 1998 Annual Recipes (Oxmoor House)

Shared by: Peggy, Home Cooking Guide

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