Melt 1/4 cup butter (1/2 stick) in large skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter (1/4 cup) in large saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half, 1 cup at a time; whisk until smooth. Add 1/4 cup cheese and blend until smooth/ Add remaining cheeese, 1/4 cup at a time; blend until smooth and melted. Mix in leek puree. Thin with more stock if desired. Ladle into bowls and garnish with freshly ground pepper and chives.
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|Serving Size: 1 Serving (7632g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7844 (80%)|
|Amt Per Serving||% DV|
|Total Fat 871.5g||1162 %|
|Saturated Fat 543.2g||2716 %|
|Monounsaturated Fat 248.8g|
|Polyunsanturated Fat 32.6g|
|Cholesterol 2750.1mg||846 %|
|Sodium 2946.9mg||102 %|
|Potassium 8903.7mg||234 %|
|Total Carbohydrate 338.9g||100 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 337.2g|
|Protein 208g||297 %|
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Calories per serving: 9845
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