Creamy Celery And Blue Cheese Soup - cooking recipe

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

Preparation

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.