A delightful and creamy soup combining the earthy flavors of broccoli with the tangy richness of blue cheese.
Prepare the broccoli by cutting it into small florets and chopping the stems. Reserve a few florets for garnish.
Use fresh broccoli for the best flavor and texture.
In a large saucepan, melt the butter over medium heat. Add the chopped onion and leek, cooking until softened but not browned.
Stir frequently to prevent the vegetables from browning.
Add the broccoli and diced potato to the saucepan. Pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
Simmer gently to retain the nutrients in the vegetables.
Blend the soup until smooth using a blender or immersion blender. Return the soup to the saucepan.
Blend in batches if using a countertop blender to avoid spills.
Stir in the milk and blue cheese. Heat gently until the cheese is melted. Season with salt and pepper to taste.
Avoid boiling the soup after adding the cheese to maintain a smooth texture.
Serve the soup in bowls, garnished with the reserved broccoli florets and a sprinkle of freshly ground black pepper.
Warm the bowls before serving to keep the soup hot longer.
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