1/4 c Butter

2 Leek,white part,chop

1 Onion,chop

1 Garlic clove,mince

3 c Chicken stock

1 1/2 lb Potato,boiling,peel,dice

1 1/2 c Heavy cream

1 t Sage,dried

1/2 ts Salt

White pepper 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. Source: Gourmet, Feb'87,pp108