This cheese and broccoli soup is a classic British combination. Easy to make and full of flavour, it’s perfect for enjoying on an autumnal evening or for a warming lunch. Serve with croutons and a crumble of blue cheese for some extra flavour.

Ready in: 1.5 hours

Serves: 4 – 6

Ingredients

1 white onion, roughly chopped
1 leek, roughly chopped
1 garlic clove, crushed
1 tbsp olive oil
25g butter
100g potato, peeled and diced small
400g broccoli, stalk chopped and the florets cut into 2cm pieces
1 litre vegetable stock
1 bay leaf
Salt and pepper
150ml full-fat milk
150g Worcestershire Gold Cheddar, grated
To serve (optional)
100g crumbly blue cheese
Croutons

Method

Place the olive oil and butter in a large saucepan and melt over a low heat. Next, add the onion, leek and garlic and gently fry, stirring occasionally to ensure they cook evenly. Cook for around 10 minutes, or until the onion and garlic has softened.

Add the potato and broccoli stalk to the pan and cook for a couple of minutes. Pour in the stock and season generously, adding the bay leaf. Stir well then half cover the pan and bring to a gently simmer. Continue to simmer for around 20 minutes – the potato and broccoli stalk should be tender.

Remove the bay leaf before adding the remaining broccoli and the milk. Stir well again and cook for another 3-5 minutes, until the broccoli is tender.

Tip the grated Cheddar and stir to combine. Take the pan off the heat then use a stock blender to blend until smooth. Taste and add more seasoning, if required.

Pour between serving bowls and top with croutons and a sprinkle of blue cheese, if you like.