Easy recipe Broccoli, Potato Blue Cheese Soup

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one tbsp extra virgin olive oil one brown onion, coarsely chopped one leek, pale section only, coarsely chopped one brushed potato, peeled, coarsely chopped two cloves garlic, crushed one/two cup (about one hundred and twenty-fiveml) dry white wine one large head broccoli, stems included, coarsely chopped four cups (oneL) vegetable or chicken stock one hundred and fifty g Castello Blue Cheese, crumbled Small flat-leaf parsley leaves, to serve Toasted baguette (Recipes by ingridients baguette) slices, to serve Heat two teaspoons of the oil in a large saucepan over medium heat. Add the onion, leek, potato and garlic. Cook, stirring, for five minutes or until onion softens. Add the wine and bring to the boil. Cook for two minutes or until wine reduces by half. Broccoli, Potato Blue Cheese Soup. Add the broccoli and stock. Broccoli, Potato Blue Cheese Soup. Increase heat to high and bring to the boil. Broccoli, Potato Blue Cheese Soup. Reduce heat to medium and simmer, stirring occasionally, for about fifteen minutes or until broccoli is very tender. Remove from heat and set aside for ten minutes to cool slightly. Broccoli, Potato Blue Cheese Soup. Add half the cheese (Recipes by ingridients cheese) to the broccoli mixture. Place in a blender and blend until smooth. Broccoli, Potato Blue Cheese Soup. Return to the saucepan and place over low heat. Broccoli, Potato Blue Cheese Soup. Season with salt and pepper. Broccoli, Potato Blue Cheese Soup. Divide the soup among serving bowls. Top with remaining cheese (Recipes by ingridients cheese) and the parsley. Drizzle with remaining oil. Serve with the baguette (Recipes by ingridients baguette) slices. . Broccoli, Potato Blue Cheese Soup.