---------- Recipe via Meal-Master (tm) v8.06

      Title: Leek and Potato Soup With Stilton, Port And Sage
 Categories: Soups, Potatoes, Chicken, Wine, Dairy
      Yield: 6 Servings

    1/4 c  Butter
      2    Leek; white part, chopped
      1    Onion; chopped
      1 cl Garlic; minced
      3 c  Chicken stock
  1 1/2 lb Potato; peeled, diced
  1 1/2 c  Heavy cream
      1 ts Dried sage
    1/2 ts Salt
           White pepper
    1/4 c  Tawny port
      2 tb Sage; minced
    1/4 lb Stilton

  Melt butter over low heat, add leek, onion & garlic & cook, covered
  with buttered wax paper & lid, stir occasionally 15 to 20 minutes,
  until onion softens. Add stock & potato, simmer, covered 15
  minutes, until potato is tender, & puree in blender/processor.
  Return puree to pan, stir in cream, dried sage, salt & white pepper
  to taste & reheat over low heat. Put in bowls & top with port,
  fresh sage & Stilton.

  Recipe by Gourmet Magazine, Feb 1987

  Posted by Walt Gray

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