Broccoli Soup with Dubliner Cheese

Broccoli Soup with Dubliner Cheese

1 cups chopped broccoli
2 chopped leeks
2 celery stalks
3 tbsp butter
32 oz chicken broth
6 oz Dubliner cheese
1/2 cup heavy cream
Salt and pepper
Dried thyme

Rinse and chop the leeks and celery. 
Melt butter and sauté the leeks and celery.
After 10 min, add the chicken broth and broccoli.  On a low flame, cook for 30 min.
Use an immersion blender and blend for 5 min.
Add the grated cheese until it incorporates.
Add the heavy cream.
Add salt, pepper and thyme.
Stir and serve.