2 tablespoons olive oil
450g potatoes, diced
1 onion, sliced
225g broccoli florets
125g blue cheese (or any other cheese you have) chopped up into little pieces
1 litre vegetable stock
150ml crème fraiche or double cream
Pinch of paprika
Salt and Pepper to taste
- Heat the oil in a large saucepan. Add the potatoes and onion. Sauté, stirring constantly for 5 minutes.
- add broccoli to the pan, together with the cheese and the stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 25 minutes, until the potatoes are tender.
- Blend the soup until it is smooth.
- Stir in the cream or crème fraiche, add the pinch of paprika, and season with salt and pepper.