Ingredients

1 broccoli stalk, diced
1 head of broccoli, cut into florets
1 leek, diced
2 potatoes, diced
1 tablespoon olive oil
1 litre reduced salt chicken stock
100g blue cheese, crumbled
Freshly ground pepper

Method

Saute broccoli stalks and leek in oil for 5 minutes

Add potatoes and chicken stock, simmer until potatoes are just tender

Add broccoli and simmer approximately 4 minutes until broccoli is tender and potatoes are cooked

Blend the soup with half of the blue cheese

Serve the soup garnished with blue cheese and season to taste