Leek-Gruyere Cream Soup

• I grew leeks in my garden this year....and now I don't know what to do with them.....So I am searching for recipes....Found this one from Better Homes and Gardens....I might have to try it??
• Gruyere cheese is one of the most famous cheeses produced in Switzerland, and is characterized by its nutty, slightly sweet taste. In this recipe, Gruyere cheese is melted as a creamy base for soup. Along with the cheese, this recipe features pureed mushrooms and leeks. Top with sliced leeks, and you will enjoy a rich and complex cream soup.
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• Leek-Gruyere Cream Soup
• 6 cups chicken broth
• 4 cups sliced leeks
• 1 cup sliced fresh mushrooms
• 1 teaspoon fines herbes, crushed
• 1/2 teaspoon white pepper
• 1/3 cup all-purpose flour
• 1-1/2 cups shredded process Gruyere cheese (6 ounces)
• 2 tablespoons snipped fresh parsley
• 1 cup whipping cream
• Thinly sliced leeks (optional
• In a large kettle or Dutch oven combine 4 cups of the chicken broth, the leeks, mushrooms, fines herbs, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until leeks are tender. Cool slightly.
• Place one-third of the leek mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining leek mixture. Return all of the smooth leek mixture to the kettle or Dutch oven; stir in 1 cup of the remaining chicken broth.
• Combine the remaining 1 cup of the chicken broth and the flour until smooth. Stir into hot broth mixture along with shredded cheese and parsley. Cook and stir until slightly thickened and bubbly and cheese melts. Stir in whipping cream; heat through.
• If desired, garnish with additional sliced leeks. Makes 8 servings.