If necessary, remove the rind from the blue cheese, cut into slices 1 cm thick and 3 cm wide and set aside with the lid closed.
Rinse and peel the potatoes and cut into slices. Peel onions and garlic as well, cut onions in half and divide both into narrow strips. Remove the green from the leek, rinse the white well and cut into rings. Pluck the heart leaves from the radishes, rinse the leaves and radishes, cut the radishes into narrow slices.
Heat butter in a saucepan.
Heat butter in a saucepan, sauté onion, garlic and leek for 5 minutes.
Then add the slices of potato and radish with the heart leaves, oregano and caraway seeds and sauté for one minute until translucent. Add beef broth and white wine and simmer the soup at medium heat for 25 minutes.
Season the soup with salt and freshly ground pepper to taste and divide evenly into deep plates and place 1-2 slices of cheese on top.
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