Austrian Cream Cheese Soup Recipe

Leeks and celery flavor this deliciously rich soup with a cream cheese and yogurt base. It is fast and easy to make.

Prep Time: 10 minutes

Cook Time: 25 minutes

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)

Preparation:

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

Recipe Source: Southern Living 1998 Annual Recipes (Oxmoor House)
Reprinted with permission.