Dice the beef tips into ¼ inch by ¼ pieces, sauté in a bit of oil quickly and remove from the saucepan; let it cool

In the same saucepan, add some more oil and sauté the onions, celery, carrots, salt and pepper until soft and colourful. Add the garlic and stir for 2 minutes, so the garlic doesn't burn

Then add the herbs and sauté for 30 seconds, deglaze with the water. Add the chicken base and 1 lb of potatoes, and let it simmer until the potatoes are tender, about 10 minutes

Let cool for 10 minutes and then puree with an emersion blender. Add the cream and the other 1 lb of potatoes and cook until potatoes are tender. Let the soup thicken, taste for salt and pepper

Then add the blue cheese and beef and mix