Warren's Kitchen

Method

1. Peel and finely chop the garlic cloves

2. Trim and chop the salad onions

3. Cut the potato into chunks

4. Trim and chop the leek and broccoli

5. Place a large saucepan over a medium heat on the hob, melting in the butter

6. Once the butter has melted, add the garlic, onions, potato and leek and fry for 10 mins, stirring continuously

7. Once this has been done, add the broccoli to the pan and crumble in the stock cube

8. Pour in enough boiling water to cover all ingredients and simmer on a low heat for 15 mins

9. Once this is done, remove 200ml of the water from the pan with a ladel. Pour this water into a measuring jug and set aside

10. Drain the water from the saucepan, then empty all the remaining contents into a blender

11. Blitz until the mixture is thick and smooth

12. Pour mixture into a saucepan, adding some water from the measuring jug until soup reaches desired consistency

13. Break the cheese into chunks and stir into the soup on a low heat until completely melted

14. Serve and enjoy!