Rich Leek and Potato Soup

• 1/4 cup butter
• 2 each leeks white part, chopped
• 1 each onions chopped
• 1 each garlic cloves minced
• 3 cups chicken broth
• 1 1/2 pounds potatoes boiled peeled, diced
• 1 1/2 cups heavy whipping cream
• 1 teaspoon sage ried
• 1/2 teaspoon salt
• 2 tablespoons sage minced
• 1/4 pound stilton cheese

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. Add stock and potato, simmer, covered 15 minutes, until potato is tender, and puree in blender/processor or use a hand-held blender.
3. Return puree to pan, stir in cream, dried sage, salt and white pepper to taste.
4. Reheat over low heat, put in bowls and top with port, fresh sage and Stilton.

butter, leeks, onions, garlic, chicken broth, potatoes, heavy whipping cream, sage ried, salt, sage, stilton cheese

Taken from recipeland.com/recipe/v/rich-leek-potato-soup-39694 (may not work)