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Leek and Potato Soup W/stiliton, Port, and Sage
1/4 c Butter
2 Leek,white part,chop
1 Garlic clove,mince
3 c Chicken stock
1 1/2 lb Potato,boiling,peel,dice
1 1/2 c Heavy cream
1 ts Sage,dried
1/2 ts Salt
1/4 c Tawny port
2 tb Sage,mince
1/4 lb Stilton
Melt butter over low heat, add leek, onion & garlic & cook, covered w/buttered wax paper & lid, stir occasionally 15-20min, til onion softens. Add stock & potato, simmer, covered 15min, til 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 w/port, fresh sage & Stilton.
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