Melt 2 tbsp unsalted butter in a medium sized stock pot over medium heat.
Add 1 medium carrot, peeled and sliced and 1 medium chopped onion to the butter and sauté until the vegetables are soft, about 4-5 minutes.
Add 1/2 medium head cabbage, sliced and 3 cloves thinly sliced garlic and stir to combine. Season with kosher salt and freshly ground black pepper and cover with a lid and cook until the cabbage has softened and reduced by half in volume. About 10-12 minutes.
Sprinkle 1 tbsp flour on the cooked vegetables and stir to combine.
Add 3-4 cups chicken stock, bring soup to a simmer and cook for 15-20 minutes or until the soup has slightly thickened and appears creamy.
Add 3 oz blue cheese, reserving some to garnish soup, and stir to combine making sure that the cheese has melted and is fully incorporated. Add 2-4 tbsp heavy cream, stir and taste for seasoning.
Serve with slices of toasted baguette.
