2) Push the vegetables to one side of the pot. Melt one more tablespoon of butter on empty side of pot and add flour to the butter. Cook for one minute, stirring the flour in the butter. Mix in chicken stock and single cream. Bring up to a simmer and cook for 15 minutes.
3) Puree soup using a hand blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
4) Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.