• Cooking Time: 30 Minutes simmer
• Servings: 3-4 servings
• Preparation Time: 15 -25 minutes
• 6 to 8 Leeks, chopped
• 2 chicken breasts, boneless & cubed
• 1 stick butter
• 5 Celery stalks chopped, include some of the leafy ends chopped
• 1/3 cup All Purpose Flour
• 3 can Chicken Broth - (14 1/2 oz ea)
• 4 cup water
• 1/2 cup white wine
• 1 tsp salt
• 16 oz soft Cream Cheese
• 1 1/2 cup plain yogurt
• 1 cup Provolone, shredded
• 4 Egg
• 1 tsp freshly-ground White Pepper
• Chopped fresh Chives (optional)

1. Melt butter in a dutch oven; add chicken then add leeks and celery; saute until tender.
2. Add flour, cook, stirring constantly, 3 minutes.
3. Stir in broth, 3 cups water, salt; bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes.
4. Add cream cheese and yogurt whisked with 1/2 cup white wine until smooth, melt in Provolone.
5. Whisk in egg yolks to cream cheese mixture.
6. Simmer over low heat, stirring occasionally, until thoroughly heated. (Do not boil.) Sprinkle with chives, if desired. Serve with crusty bread.

I dont' remember who gave me this recipe, I did add a little twist to it by adding the White Wine and also the Provolone. I like the bit of nutty flavor that the Provolone adds, its just barely there but its there.