This isn’t just any carrot soup. The blue cheese adds so much flavor and makes this a full meal. Serve with artisan crusty bread.
In a large heavy bottomed sauce pan, sauté onion in olive oil over medium heat for 10 minutes, until translucent and fragrant. Stir in the garlic the last 2 minutes. Add the broth, half and half. Increase the heat to and bring to a boil. Add the potato and carrots. Simmer for 30 minutes or until potato and carrots are softened.
Carefully transfer to a blender. Puree in batches. Return soup to the pot and heat again over medium heat. Stir in 4 ounces of the blue cheese and the half and half. Top each bowl of soup with blue cheese crumbles, chopped onion and steamed carrots.