Creamy Celery Soup With Blue Cheese

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 large potatoes, peeled and diced
• 6 stalks celery, washed and chopped
• 1 teaspoon caraway seed
• 2 1/2 cups vegetable stock
• 1 1/4 cups 1% low-fat milk
• 2/3 cup light cream
• 3 ounces blue cheese
• 1 ounce fresh chives, roughly chopped

1. Heat the oil in a large saucepan then add the onion, potato, celery and caraway seeds.
2. Fry gently for approximately 5 minutes until the onion is softened but not browned.
3. Add the stock and milk and simmer uncovered for 20-30 minutes. Transfer the soup in batches to a blender and whizz until smooth, then return to the rinsed saucepan.
4. Gently reheat the soup, then stir in the cream. Do not allow to boil.
5. Crumble the blue cheese into individual soup bowls and pour over the soup.
6. Sprinkle with chives and serve immediately.

olive oil, onion, potatoes, stalks celery, caraway seed, vegetable stock, milk, light cream, blue cheese, fresh chives

Taken from www.food.com/recipe/creamy-celery-soup-with-blue-cheese-407130 (may not work)