Leek, Onion and Cheese Bisque

½ cup leeks, peeled, cleaned and chopped
½ cup celery, chopped
½ cup onion, chopped
1 clove garlic, peeled and minced
1 Tablespoon unsalted butter
2 Tablespoons dry white wine
3 cups chicken broth
2 Tablespoons sour cream
2 Tablespoons cream cheese
2 Tablespoons whipping cream
Salt and freshly ground pepper to taste (try ½ teaspoon salt)

Sauté leeks, celery, onion and garlic in butter until tender, about 5 minutes. Add white wine and chicken broth; simmer for 30 minutes. Remove from stove and purée in an electric blender. Return to pan; add sour cream, cream cheese and whipping cream. Bring back to a simmer; add salt and pepper to taste. Yield: 4 servings.