Delicious with the salty tang of Stilton. Serve with fresh baguette.
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
Puree soup in a blender or food processor or with an immersion blender.
183 calories; 8.1 g total fat; 14 mg cholesterol; 297 mg sodium. 21.7 g carbohydrates; 8.2 g protein; Full Nutrition