Melt the butter in a large saucepan over medium heat. Add the onion and cook, until the onions have turned translucent.
Add the crushed garlic along with the chopped broccoli and potato. Stir to coat and cook for a further 3-4 minutes.
Add the stock and season with salt and pepper. Bring to a simmer and then cover with a lid. Cook for 15-20 minutes, until everything is completely soft.
When the vegetables are all softened, remove from the heat, stir through the 125g Stilton and blend until smooth using a handheld liquidiser or blender. Slowly add the milk until you get to the required thickness you like. Optionally at this point, you can pass the soup through a fine-mesh sieve to ensure a completely smooth soup.
Taste and season with any more salt and pepper if required. Once your happy place into your favourite bowl and garnish with a swirl of double cream and a sprinkling of crumbled long Clawson reserve blue Stilton on top.