From The Irish Isle by Sharon O'Connor

This famous soup from Ashford Castle is great starter for a special dinner, and with a nice salad and some crusty bread it makes a delicious main dish for a light supper. At Ashford it’s made with Cashel Blue, handmade in County Tipperary. If this is unavailable, substitute a soft, mild blue cheese.

Celery and Cashel Blue Cheese Soup

2 tablespoons butter
3 celery stalks, chopped
1 onion, coarsely chopped
1 cup chopped leek (white part only)
4 cups chicken stock or canned low-salt chicken broth
1 pound potatoes, peeled and diced
4 ounces Cashel Blue cheese, crumbled
2/3 cup heavy whipping cream
Salt and freshly ground black pepper to taste

1. In a large sacucepan, melt the butter over medium heat and saute the celery, onion, and leek for 4 to 5 minutes, or until soft but not browned. Stir in the stock or broth and bring to a boil. Add the potatoes, reduce heat to low, and simmer for 45 minutes. Remove from heat, transfer to a blender or food processor, and puree.
2. Return the soup to the saucepan over low heat and slowly add the blue cheese and cream, stirring constantly. Season the soup with salt and pepper. Correct the consistency of the soup, if necessary, by adding a little more cream or stock or broth. Ladle the soup into bowls and serve immediately.

Makes 4 to 6 servings