1. Discard the green portion of the leeks(I save in the freezer for making vegetable stock). Trim and rinse the white parts thoroughly, then chop. 2. In a large stockpot over high heat, melt the butter until it starts to bubble. Add the leeks, garlic, shallots, onion, apples, sherry, and cider and cover. 3. Over high heat, saute the mixture until the onions are soft and half the liquid has evaporated, about 5 minutes. 4. Add the potatoes and stock and simmer over medium heat until the potatoes are tender, about 25-30 minutes. 5. Puree the soup in a blender or in batches in a food processor. 6. Return the soup to hte pot, and add the cream, then stir. 7. Over medium heat, bring the soup just to a boil. add the cheese and mix thoroughly. Season to taste with salt and pepper. 8. Serve the soup hot in a tureeen, garnished with slices of red apple and crumbled blue cheese, or in individual bowls. Enjoy! ---------------------------------------------------------------------------
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