Rich Leek and Potato Soup

1. 1

   Melt butter over low heat, add leek, onion and garlic and cook, covered w/buttered wax paper and lid, stir occasionally 15 to 20 minutes, until the onions are soft and translucent.

2. 2

   Add stock and potato, simmer, covered 15 minutes, until potato is tender, and puree in blender/processor or use a hand-held blender.

3. 3

   Return puree to pan, stir in cream, dried sage, salt and white pepper to taste.

4. 4

   Reheat over low heat, put in bowls and top with port, fresh sage and Stilton.

* Per serving · 4 servings · Values may vary.

No additional tips available.