Stilton and Leek Soup with Port
| Yield: | 4 Servings |
| Categories: | Soups |
| 1 | c | Finely chopped white |
| And pale green part of leek | ||
| 1 | cl | Large garlic clove, minced |
| 1/2 | c | Finely chopped celery |
| 1/2 | c | Chopped carrot |
| 1 | Bay leaf | |
| 1/2 | ts | Dried thyme, crumbled |
| 2 | tb | Unsalted butter |
| 2 | Russet potatoes | |
| (about one pound) | ||
| 3 | c | Chicken broth |
| 1 | c | Half and half |
| 6 | oz | Stilton cheese, crumbled |
| 3 | tb | Tawny Port |
| Minced chives for garnish |
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