* Use white and lightest green parts of leeks. Clean and chop.

1. Melt butter in a soup pot over medium heat. Add leeks, onion and garlic. Saute until wilted.

2. Add potatoes, stirring well. Add stock, bring to a boil and simmer, partially covered, for 30 minutes.

3. Strain off broth and set aside. Put solids in a food processor and puree, leavig slight texture.

4. Return stock and puree to the pot, stirring well. Bring to a boil.

5. Add cream, then pepper. Gradually add salt, tasting as you go (less salt may be needed if stock is salted).

6. Ladle soup into four oven-safe bowls. Place a slice of brie on each.

7. Bake in a preheated 400-degree oven until Brie is melted, about 6 or 7 minutes. Serve immediately.