Carrot Soup with Blue Cheese - Marla Meridith

Ingredients

• 2 cups yellow onion, chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 4 cups (32 ounces) vegetable broth
• 1/2 cup half and half
• 1 pound russet potatoes, peeled and cubed
• 1 pound carrots, peeled and chopped
• 6 ounces crumbled blue cheese