Recipe - Stilton And Leek Soup

1 cup Finelychopped white and
pale green part
Leeks
1 lg Garlic clove; minced
One half cup Finelychopped celery
One half cup Finelychopped carrot
1 Bay leaf
One half teaspoon Dried thyme; crumbled
2 tablespoon Unsalted butter
2 Russet; (baking) potatoes
(abt 1 lb)
3 cup Chicken broth
1 cup Halfandhalf
6 ounce Stilton cheese; crumbled
3 tablespoon Tawny Port; or to taste
Minced fresh chives; for
garnish

In a large saucepan cook the leek, the garlic, the celery, and the carrot
with the bay leaf and the thyme in the butter over moderate heat, stirring,
for 5 minutes, or until the vegetables are softened. Add the potatoes,
peeled and cut or sliced up thin, and the broth and simmer the mixture, covered, for
15 minutes, or until the potatoes are very tender. Discard the bay leaf and
in a blender puree the soup in batches. Transfer the puree to the cleaned
pan and stir in the halfandhalf. Heat the soup over low heat, whisk in
the Stilton, whisking until the cheese is melted and the soup is smooth,
and whisk in the Port and salt and pepper to taste. (Do not let the soup
boil.) Serve the soup garnished with the chives. This recipe yields 6 to 8