• 1 small onion, peeled and finely chopped.
• 25g butter.
• 400g potatoes, peeled and cut into 2cm cubes
• 25g wholemeal flour.
• 1 pint chicken stock.
• ½ pint milk
• salt and freshly ground black pepper.
• 150g broccoli , divided into small florets..

• Fry the onion gently in the butter for 3 minutes.
• Add the cubed potatoes and fry together with the onion for a further minute. Stir in the flour and cook for 30 seconds. 
• Gradually stir in the stock and milk, and bring to the boil.
• Add seasoning to taste and simmer for 10-15 minutes.
•   Add the broccoli and simmer for a further 4-5 minutes until the vegetables are just tender. Serve piping hot with crusty wholemeal bread.

NB: This gives a textured soup; for a smoother soup, blend in a liquidiser or food processor and reheat.