Cranberry Wine from Muskoka Lakes Winery is a nice contrast to Stilton cheese and is also a perfect wine to pair with this dish!
1 tbsp butter
1 cup sliced leeks (white part only)
1 tbsp minced garlic
8 cups chicken stock
4 cups sliced peeled potatoes
1 bay leaf
salt and pepper
2 cups watercress leaves
1 cup sour cream or 35% cream
1 sprig thyme (leaves only), separated
3/4 cup crumbled Stilton cheese
1/3 cup Cranberry Wine
freshly grated nutmeg
In large pot, melt butter over medium heat; sauté leeks and garlic, stirring often, until translucent. Add stock, potatoes, bay leaf, and salt and pepper to taste; simmer until potatoes are softened. Stir in watercress and cook until wilted. Remove bay leaf. In food processor or blender, puree in 2 or 3 batches. Return to pot and gently heat through. Add sour cream, thyme leaves and Stilton cheese; gently heat through. Just before serving, stir in wine. Ladle into bowls. Garnish with nutmeg.