Blue Cheese and Broccoli Soup

6 ozs. potatoes
2 TBS butter
1 onion, finely chopped
4 1/2 cups chicken stock
12 ozs. broccoli
salt and pepper freshly ground
4 ozs. blue cheese
GARLIC CROUTONS:
2 slices white bread, crusts removed
2 TBS sunflowers oil
1 TBS butter
1 garlic close finely chopped

Melt butter in large saucepan over medium heat. Add onion and cook, stirring occassionally, 5 minutes or until soft. Add stock and potatoes, bring to a boil, reduce heat, cover and simmer 10 mins. Cut broccoli into flowerets and add to pan. Return to a boil, reduce heat, cover and simmer for 10 minutes or until vegetables are tender.

Meanwhile make croutons. Cut bread into small squares. Heat oil, butter, and garlic in a skillet and fry bread on both sides until golden and crisp. Remove with a slotted spoon and drain on a paper towel. Puree soup in a blender or food processor. Returned to rinsed-out pan, add salt and pepper, then crumble in cheese. Reheat gently without boiling, until cheese has melted. Garnish with croutons and serve.