Austrian Cream Cheese Soup

1 serving.

Ingredients

 * 6 leeks
 * ⅓ cup butter or margarine
 * 4 celery ribs chopped
 * ⅓ cup all purpose flour
 * 3 can chicken broth - (14½ oz ea)
 * 3 cup water
 * 1 tsp salt
 * 16 oz soft cream cheese
 * 1½ cup plain yogurt
 * 4 egg yolks
 * 1 tsp freshly-ground white pepper
 * chopped fresh chives (optional)

Directions

 * 1) Melt butter in a Dutch oven; add leeks and celery; saute until tender.
 * 2) Add flour, cook, stirring constantly, 3 minutes.
 * 3) Stir in broth, 3 cups water, and salt; bring to a boil.
 * 4) Reduce heat; simmer, stirring occasionally, 15 minutes.
 * 5) Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at high 15 to 20 seconds or until warm; whisk until smooth.
 * 6) Whisk in egg yolks; gradually whisk in 2 cups leek mixture.
 * 7) Stir cream cheese mixture and pepper into leek mixture.
 * 8) Cook over low heat, stirring occasionally, until thoroughly heated (do not boil).
 * 9) Sprinkle with chives, if desired.