Creamy Celery And Blue Cheese Soup

• 4 tablespoons butter
• 1 head celery, chopped (include the leaves!)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 large russet potato, ptato peeled and diced very small
• 1/4 cup flour
• 2 cups chicken stock (or veggie stock)
• 1/2 cup white wine (or can use apple juice or white grape juice)
• 1/4 teaspoon white pepper
• 1/8 teaspoon cayenne pepper (to taste)
• salt, if needed, to taste
• 3/4 cup heavy cream (or half and half or light cream)
• 4 ounces crumbled blue cheese

1. In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
2. Add flour and stir constantly for 1 minute.
3. Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
4. Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
5. Serve.

butter, celery, onion, garlic, russet potato, flour, chicken stock, white wine, white pepper, cayenne pepper, salt, heavy cream, blue cheese

Taken from www.food.com/recipe/creamy-celery-and-blue-cheese-soup-160887 (may not work)