350 g/ 12 oz broccoli
2 tblsp butter
1 large leek, white part only chopped
1 small potato, cut into chunks
1 pt hot chicken stock
1/2 pt milk
3 tblsps cream (I used single)
115g / 4 oz Stilton, crumbled
Salt & freshly ground pepper
Break the broccoli into florets and discard tough stems. Melt butter in a large saucepan. Cook leek until softened but not brown. Add broccoli and potato, pour in stock. Cover and simmer for 15 mins until vegetables are cooked.
Cool slightly then liquidise. Add milk and cream. Season. Reheat then add the Stilton and serve when it is melted.