Ingredients
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4 tablespoons butter
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1 head celery, chopped (include the leaves!)
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1 small onion, chopped
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2 garlic cloves, minced
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1/4 cup flour
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2 cups chicken stock (or veggie stock)
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1/2 cup white wine (or can use apple juice or white grape juice)
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1/4 teaspoon white pepper
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1/8 teaspoon cayenne pepper (to taste)
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salt, if needed, to taste
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3/4 cup heavy cream (or half and half or light cream)
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4 ounces crumbled blue cheese
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1 large russet potato, ptato peeled and diced very small
Instructions
- In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
- Add flour and stir constantly for 1 minute.
- 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.
- Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
- Serve.