Heat 2 tbsp rapeseed oil in a large saucepan and then broccoli potato cheese soup 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.

Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid. Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft. Add the rest of the roughly chopped broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth.

Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve. RECIPE TIPSUSE A SOUP MAKERSave time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. DINNER PARTY TIPReserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute.

Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Our cookbook, Love Real Food, is here!

This ultra creamy broccoli cheese soups is—surprise—made WITHOUT cream! The trick is to add a potato instead. Make this redeeming broccoli cheddar soup to satisfy your cravings! It’s ultra creamy and full of fresh broccoli—yet miraculously free of heavy cream, milk or flour. It’s about time you met this broccoli cheddar soup recipe. It’s rich and indulgent, but not so much that it weighs me down.