1. Melt the butter in a sauce pot, adding the leeks and thyme to sweat.
2. Add the garlic and continue to sweat.
3. Deglaze the pot with the white wine and reduce down to almost dry.
4. Whisk in the heavy cream and half and half and bring to a simmer.
5. Whisk in the creme de brie and bring back to a simmer.
6. Adjust the consistency and seasoning.
7. Strain through a chinois, if desired, and season with salt and pepper.
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