Root Soup W/Blue Cheese

• 3 tablespoons butter
• 2 leeks, thinly sliced (white and light green parts only)
• 1 onion, thinly sliced
• 4 cups rutabagas, peeled and diced
• 1 carrot, peeled and diced
• 1 russet potato, peeled and diced
• 34 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon ground nutmeg
• 4 cups chicken stock
• 2 cups water
• 1 cup 10% cream or 1 cup 2% low-fat milk
• 1 teaspoon cider vinegar or 1 teaspoon white wine vinegar
• 13 cup blue cheese, crumbled
• 2 tablespoons fresh chives or 2 tablespoons parsley, finely chopped

1. In large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes.
2. Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
3. Stir in stock and water; bring to boil.
4. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
5. In batches, puree soup in blender until smooth, or use hand blender directly in the pot.
6. Return to pot.
7. Stir in cream/milk and vinegar; bring just to boil over medium heat.
8. Ladle into bowls.
9. Garnish with cheese and chives.

butter, leeks, onion, rutabagas, carrot, russet potato, salt, pepper, ground nutmeg, chicken stock, water, cream, cider vinegar, blue cheese, fresh chives

Taken from www.food.com/recipe/root-soup-w-blue-cheese-423930 (may not work)