Cream of Brie and Leek Soup

The guy who did all the remodel work on our master bath noticed all the cookbooks and cooking magazines laying around the house and asked me who the cook was. When I said it was me, he asked if I would like some old Bon Appetit and Gourmet magazines of his. I said that I would like them and he brought over quite a few. I have just started going through them and there are some really good recipes in them. This recipe came from the March 1988 Bon Appetit. I made some alterations to the original , but this is based on their recipe. This is a wonderful, creamy cheese soup and just a bit decadent with all that Brie.

Cream of Brie and Leek Soup

1/4 unsalted butter, divided
4 large leeks (white parts only), coarsely chopped
1 (14 oz) can fat-free, low-sodium chicken broth
1/4 cup white wine
1/4 cup all-purpose flour
2 cups half and half
3/4 lb. Brie cheese, well chilled, cut into small cubes (with rind)
Salt and freshly ground pepper

Melt 2 tablesppons butter in a heavy large saucepan over medium heat. Add leeks and cook until translucent, stirring frequently, about 4 minutes. Add broth and wine and bring to a boil. Reduce heat, cover and simmer until leeks are tender, about 20 minutes. Puree with an immersion blender.
Melt remaining 2 tablespoons butter in heavy saucepan over medium heat. Add flour and stir 2 minutes. Add half and half 1/2 cup at a time; whisk until smooth. Add 1/2 of cheese and blend until smooth and melted. Repeat with remaining cheese. Strain soup through fine sieve, pressing with back of spoon. Add to leek mixture. Stir until warm, add salt and pepper to taste. Serve.