Step 1: Prepare the Vegetables

Chop the broccoli into florets, peel and chop the potato, and finely chop the onion. Set these ingredients aside.

Step 2: Cook the Onions and Potatoes

In a large saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and cook gently for about 5 minutes, or until soft and translucent. Add the chopped potato and continue to cook for another 3-4 minutes, stirring occasionally.

Step 3: Add the Broccoli and Stock

Add the broccoli florets to the saucepan and pour in the vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the vegetables are soft and tender.

Step 4: Blend the Soup

Once the vegetables are cooked, remove the pan from the heat and allow it to cool slightly. Using a hand blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, do it in batches and take care to allow steam to escape.

Step 5: Add the Stilton and Season

Return the soup to the heat and stir in the crumbled Stilton cheese. Allow the cheese to melt into the soup, stirring occasionally. Taste the soup and season with salt and freshly ground black pepper as needed. If you prefer a creamier soup, stir in the double cream.

Step 6: Serve

Ladle the soup into bowls and serve hot. You can garnish with extra crumbled Stilton, a drizzle of cream, or freshly ground black pepper for a finishing touch. Serve with crusty bread or croutons on the side.