Prepare the Vegetables:

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for about 5-7 minutes, or until the onion is soft and translucent.

Add the Potato and Broccoli:

• Add the diced potato to the pot and cook for an additional 3-4 minutes, stirring occasionally.
• Add the broccoli florets to the pot, stirring to combine.

Simmer the Soup:

• Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the broccoli is tender and the potato is soft.

Blend the Soup:

• Once the vegetables are cooked, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender to puree it.

Add the Stilton:

• Return the soup to the heat and stir in the crumbled Stilton cheese. Continue stirring until the cheese melts into the soup and it becomes creamy. If the soup is too thick, add milk or cream to achieve your desired consistency.

Season and Serve:

• Taste and adjust the seasoning with salt and pepper as needed.
• Serve the soup hot, garnished with fresh parsley or chives if desired.