Potato Roquefort Soup

• 1/4 c. unsalted butter
• 4 c. chopped leeks
• 4 to 5 green onions
• 1 Tbsp. chopped garlic
• 14 oz. Roquefort cheese
• 1 1/2 to 2 c. milk
• 2 Tbsp. vegetable oil
• 2 1/4 lb. potatoes, peeled and cut into chunks
• 6 c. chicken stock
• salt and pepper to taste
• 3 oz. very thinly sliced Prosciutto ham

1. Clean leeks well.
2. Cut green onions into 2-inch julienne strips.
3. Heat butter in large pan.
4. Cook leeks 4 to 5 minutes. Add garlic and potatoes.
5. Cook 2 to 3 minutes.
6. Add chicken stock and salt and pepper.
7. Simmer 30 to 35 minutes.
8. Puree in a food processor.
9. Replace in cooking pot and heat on medium heat.
10. Whisk all but 1/4 cup of cheese and Prosciutto ham into soup.
11. When cheese is melted, add milk.
12. Saute Prosciutto ham and green onions and serve as garnish.
13. Sprinkle remaining cheese on top of hot soup.

unsalted butter, leeks, green onions, garlic, roquefort cheese, milk, vegetable oil, potatoes, chicken stock, salt, very

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370591 (may not work)