• 1 onion, peeled and chopped
  • 1 tbsp olive oil
  • 4 medium potatoes, peeled and cubed
  • 1 head of broccoli, stalks trimmed and cut into florets
  • 1l chicken stock
  • 250ml single cream
  • 175g mature cheddar cheese, grated
  • sea salt and cracked black pepper


  • 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.

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A star rating of 4.9 out of 5.18 ratings