Creamy Celery and Blue Cheese Soup

Rich and creamy.

• Ready In: 32 mins
• Serves: 6

Ingredients

• 4  tablespoons butter
• 1  head celery, chopped (include the leaves!)
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1  large russet potato, ptato peeled and diced very small
• 1⁄4 cup flour
• 2  cups  chicken stock (or veggie stock)
• 1⁄2 cup white wine (or can use apple juice or white grape juice)
• 1⁄4 teaspoon white pepper
• 1⁄8 teaspoon cayenne pepper (to taste)
•  salt, if needed, to taste
• 3⁄4 cup heavy cream (or half and half or light cream)
• 4  ounces  crumbled blue cheese

Directions

1. In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
2. Add flour and stir constantly for 1 minute.
3. 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.
4. Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
5. Serve.