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Potato, Leek and Cabbage Soup

1 tablespoon butter
1/2 head cabbage, finely chopped
1 leek (white portion only), finely chopped
1 medium onion, sliced
2 stalks celery, finely chopped
1 large russet potato, peeled and diced
3 (14 1/2-ounce) cans chicken broth
1/2 cup cream
1 ounce Stilton cheese (or more if you desire)
1 bay leaf
1/8 teaspoon dried thyme

For Roux:

3 tablespoons butter
3 tablespoons all-purpose flour
Salt, pepper to taste

1. Melt butter in a large pot or Dutch oven on medium-high heat. Add cabbage, leek, onion and celery. Cook until onion is translucent, about 10 minutes, stirring occasionally.
2. Add chicken broth, bay leaf and thyme.
3. Bring to boil. Add diced potato; simmer until potato is fully cooked.
4. Add cream and Stilton cheese (may substitute blue cheese in place of Stilton).
5. In a saucepan, make a roux with the butter and flour to thicken. A roux is a mixture of equal parts of flour and butter used as the basis for a sauce or as a thickener that is cooked gently (the flour should be added gradually) until it takes on a very light brownish color and the flour has had a chance to cook a bit. Just keep stirring and don't let it burn, and you have a roux.
6. Add the roux to the soup and stir to combine; cook until cheese melts and soup is hot.
7. Season with salt and pepper to taste.

Makes 4 to 6 servings.