Melt the butter over medium-low heat in a Dutch oven or large saucepan. Add the chopped onions, season with salt and pepper and sauté until softened, about 8 minutes. Add the minced garlic and cook, stirring, for another minute. Add the diced potato, broccoli florets and broth to the pot.. Once all the vegetables are ready, warm the butter in a heavy-based pot/pan large enough to hold all of the vegetables and stock over a medium heat. Add the onion and cook for a couple minutes so that the onion softens and becomes tranlucent. Add the potato and stir, then cook for a minute before adding the broccoli.
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Oven: Set the oven temperature to a low temperature (around 300°F or 150°C). Put broccoli and stilton soup in an oven-safe dish, cover it with foil, and heat for 15 to 20 minutes or until warmed through. Stovetop: Transfer the desired amount of broccoli and stilton soup to a saucepan.. Add the broccoli florets and any leaves. Cook for 10-15 minutes until all the broccoli is soft. 4 cups low sodium vegetable broth/stock. Remove the soup from the heat, add the cream (if using) and cool for a couple of minutes. ¼ cup cream. Use a handheld immersion blender to blitz the soup until smooth.
