Makes 14 cups

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Ratings & Reviews

Stacey1vg's Review

January 13, 2014
This was ok. It had a good flavor but I expected it to be thicker. Not bad but probably won't make it again.