1 serving.



  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.
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