3 cups chopped onion
1 cup chopped celery
3 cups chopped carrots
6 Tbsps. butter
4 cups chopped peeled potatoes
1 cup chardonnay or other dry white wine
4 cups chicken stock
1/2 lb. Bleu cheese, crumbled
6 slices cooked crisp bacon or 3-4 chopped green onions

Saute onion, celery, and carrots in butter for 15 minutes stirring frequently. Add potatoes, wine and stock. Cover and cook for 30 minutes on low heat. Stir once during cooking. Add Bleu cheese. Puree mixture for a smooth creamy bisque or serve as is for a chunky chowder. Both are wonderful. Garnish with bacon and/or green onions. Serves 6.