Making Blue Cheese Potato Soup is an intuitive process. Follow these simple steps to create a rich, creamy soup:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

2. Add the Potatoes: Stir in the diced potatoes, ensuring they are well-coated with the aromatic mixture.

3. Pour in the Broth: Add the chicken or vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes or until the potatoes are tender.

4. Blend the Soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier soup, blend only half and leave some potatoes intact.

5. Stir in the Cream: Return the pot to low heat and stir in the heavy cream, mixing until fully incorporated.

6. Add the Blue Cheese: Stir in the crumbled blue cheese until melted and smooth. Season with salt and pepper to taste.

7. Heat Further: Allow the soup to heat through for an additional 5 minutes, stirring occasionally.

8. Taste and Adjust Seasoning: Before serving, taste the soup and add more salt or pepper if desired.

9. Garnish: Ladle the soup into bowls and garnish with fresh chives or additional blue cheese, if desired.

10. Serve Warm: Ensure the soup is served warm for the best flavor and experience.