- STEP 1
warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
- STEP 2
Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
- STEP 3
Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
- STEP 4
Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.