Preheat oven to 400 F. Toss fennel with 1 tablespoon oil. Sprinkle with kosher salt and freshly ground black pepper. Roast fennel on baking pan until tender and golden brown, about 15-20 minutes.

While fennel is roasting, heat remaining oil in a heavy, medium-sized pot over a medium-low flame. Add leeks, stirring to coat with oil. Cover pot and cook the leeks for 5 minutes, until they are translucent. Add potatoes and stock. Bring to a boil. Reduce heat and simmer until the potatoes are fully cooked, about 20 minutes. Puree mixture with a hand-held blender or in food processor until smooth.

Allow fennel to cool. When easy to handle, slice fennel into small strips about 1/2 inch. Add to potato mixture, along with dry sherry and the half and half to reach the desired texture of the soup. Return to a simmer, and stir in walnut pieces. Season to taste with salt and pepper. Toss Stilton cheese with lemon zest.

To serve, ladle soup into warm bowls. Top with a tablespoon of Stilton mixture. Sprinkle with minced chives and extra walnuts if desired.

Nutritional Information

Per serving: 300 calories, 7g protein, 19g carbohydrate, 4g fiber, 489mg sodium, 22mg cholesterol, 22g total fat, 5g saturated fat.