Heat 2 tablespoon Olive oil in a large pan and add 1 Onion. Cook on low for 3 minutes.
Add 1 rib Celery and 270 g Potato and continue cooking for 4 minutes.
Add 1 head Broccoli and 1 litre Vegetable stock and simmer for 15 minutes.
Crumble in 100 g Stilton
Blend until smooth.
You may need to add a little bit more stock to the soup after blending, depending on the consistency that you want. If you have cooked the soup on too high a heat, then it will need more stock otherwise it will be very thick. But, you might like it that way.
Make this soup even more indulgent by adding some chopped chopped bacon on top at the same time as the cream and extra Stilton.
You could add some cauliflower too to use a mixture of vegetables.
Top with some toasted seeds to add some crunch.
Use a stick blender to blend this soup. If you are going to use a jug blender, make sure it cools down first, as putting hot soup in can cause it to explode.
If you are making this soup for young children, then use a low salt stock.