Begin by preparing your vegetables for the Broccoli and Stilton soup. Chop one large onion and a medium potato into small, even pieces. Cut the broccoli into small florets and dice the tender stems.

In a large pot, melt 2 tablespoons of butter over medium heat. Once it's bubbling, add the chopped onion and sauté for about 5 minutes until translucent.

Stir in the diced potato, coating it with butter. After 2 minutes, add the broccoli florets and tender stems, sautéing for an additional 3-4 minutes.

Pour in the vegetable or chicken stock, ensuring all vegetables are submerged. Season with salt and pepper. Bring to a gentle boil, then simmer for about 20 minutes until the vegetables are tender.

Remove from heat and crumble in the Stilton cheese, stirring until it melts. Blend the soup until smooth.

Adjust seasonings, then serve warm in bowls, garnishing with extra Stilton cheese or cream. Enjoy with crusty bread.