Austrian Cream Cheese Soup

Southern Living
Makes 14 cups


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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)


Cut green tops from leeks, and discard. Chop white portions.

Melt butter in a Dutch oven; add leeks and celery, and sauté until tender. Add flour, and cook, stirring constantly, 3 minutes. Stir in broth, 3 cups water, and salt; bring to a boil. Reduce heat, and simmer, stirring occasionally, 15 minutes.

Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at HIGH for 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.

Created date

December 1999