Austrian Cream Cheese Soup

Description
1 serving.

Ingredients

 * 6	x	leeks
 * 1/3	cup	butter or margarine
 * 4	x	celery ribs chopped
 * 1/3	cup	all-purpose flour
 * 3	can	chicken broth - (14 1/2 oz ea)
 * 3	cup	water
 * 1	tsp	salt
 * 16	oz	soft cream cheese
 * 1 1/2	cup	plain yogurt
 * 4	x	egg yolks
 * 1	tsp	freshly-ground white pepper
 * Chopped fresh chives (optional)

Directions
Melt butter in a dutch oven; add leeks and celery; saute until tender. Add flour, cook, stirring constantly, 3 minutes. Stir in broth, 3 cups water, and salt; bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes.

Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at HIGH 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.