Cauliflower Soup With Blue Cheese

• 2 tablespoons olive oil
• 8 sprigs oregano, leaves stripped and chopped
• 1 brown onion, chopped
• 3 garlic cloves, crushed
• 900 g cauliflower, trimmed and roughly chopped
• 250 g potatoes, peeled and chopped
• 1 1/2 liters chicken stock
• 160 g blue cheese
• sea salt and black pepper
• 250 ml single cream

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes or until golden.
2. Add the cauliflower and potato and cook, stirring, for 2 minutes. Add the stock, increase the heat to high, and bring to the boil. Cook for 18-20 minutes or until potato and cauliflower are tender.
3. Add half the cheese, salt and pepper to taste and, using a hand blender, process until smooth.
4. Stir through the cream and oregano.
5. Top with remaining cheese, crumbled, to serve.

olive oil, oregano, brown onion, garlic, potatoes, chicken, blue cheese, salt, cream

Taken from www.food.com/recipe/cauliflower-soup-with-blue-cheese-486686 (may not work)