Cream of Brie and Leek Soup

1/2 c (1 stick) unsalted butter
8 lg Leeks (white parts only)
4 c Or more unsalted chicken stock
1/2 c All purpose flour
4 c Half-and-half
1 1/2 lb Brie well chilled cut in small cubes without rinds
2 tb Snipped fresh chives
Salt and fresh ground
Pepper

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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