Melt butter in a Dutch oven.
Add leeks & celery then saute until tender.
Add flour then cook while stirring constantly for 3 mins.
Stir in broth, 3 cups water & salt.
Bring to a boil.
Reduce heat then simmer while stirring occasionally for 15 mins.
Microwave cream cheese & yogurt on High 15-20 secs. until warm.
Whisk until smooth.
Whisk in egg yolks then gradually whisk in 2 cups leek mixture.
Stir cream cheese mixture & pepper into leek mixture.
Cook over low heat while stirring occasionally until thoroughly heated.
DO NOT boil!!
Sprinkle with chives to garnish as you serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (824g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1104 (66%)|
|Amt Per Serving||% DV|
|Total Fat 122.7g||164 %|
|Saturated Fat 41.3g||207 %|
|Monounsaturated Fat 48.2g|
|Polyunsanturated Fat 22.6g|
|Cholesterol 1074.5mg||331 %|
|Sodium 674.8mg||23 %|
|Potassium 1384.4mg||36 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 11.4g|
|Protein 124.7g||178 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1679
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