Cut the leeks into small pieces and sauté them in a pan over medium heat. Pour the vegetable stock into a large saucepan and bring to the boil.
Make a roux: Melt the butter in a large saucepan and whisk in the flour to dissolve it.
Gradually deglaze/pour in the vegetable stock and white wine, stirring constantly so that there are no lumps.
Now chop the Camembert and add to the soup, allow to dissolve over a medium heat. Press the garlic cloves into the soup with a garlic press. You can also cut the garlic into small pieces by hand. Add the cream and season with salt, pepper, a pinch of sugar and nutmeg to taste.
Now add half of the now cooked leek to the soup and puree the whole thing with a hand blender. This is important so that the cheese rind of the Camembert is crushed.
Now add the remaining leek rings and give the soup a final taste.