Gorgonzola-White Bean Soup

Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender.

Stir in remaining broth, leek and beans. Heat to boiling. Boil for 2 minutes, then reduce heat. Cover and simmer for about 1 to 2 hours or until beans are tender (Add more broth during cooking if liquid does not cover beans).

Stir milk into soup. Place 1 cup of the soup in a blender or food processor. Cover and blend on high speed for about 30 seconds or until uniform consistency.

Stir blended mixture into remaining soup mixture. Stir in cheese until melted.