Speaking of requests, this is one of the favorites on the Foodwine list. Dan is blind and uses a talking terminal - he has an incredible awareness of tastes and aromas, and this is a recipe that he shared with the Foodwine group years ago.
2 medium leeks -- sliced thin
1 tablespoon olive oil
3 medium potatoes -- sliced thin
1 quart chicken stock
1 teaspoon thyme
1/2 teaspoon tarragon
1/2 pint half and half
1/4 pound Stilton cheese -- crumbled
onion croutons -- optional
Heat the olive oil in a skillet; saute leeks until limp. Place stock in 4-qt saucepan; add sauteed leeks, potatoes, thyme, and tarragon. Cook on medium to med-hi heat until potatoes are falling apart. Remove from heat; transfer contents to work bowl of food processor and process until desired smoothness. Return soup to saucepan on medium heat. Slowly add half and half, stirring constantly, until heated through. Add crumbled Stilton, and continue stirring until cheese has melted. Garnish with onion croutons if desired.