Broccoli and potato soup

Melt the butter in a large saucepan or pot over medium-high heat. Add the onion and garlic and cook for about 3 minutes, until the onion has softened.

Add the flour and stir it through the onion mixture. Cook for about 30 seconds.

Gradually add the milk while stirring continuously. The mixture will become quite thick. Keep stirring until it is reasonably smooth; a whisk can help remove any lumps.

Add the chicken stock, water, salt, and pepper. Stir well, then add the diced potatoes.

Bring the soup to a simmer, then reduce the heat so it continues to simmer gently. Cook uncovered for about 8 minutes, stirring occasionally so the bottom doesn't catch. The potatoes should be almost cooked but not completely tender.

Add the broccoli and stir it through. Continue cooking for about 2 minutes, or until the broccoli is cooked to your preferred texture.

Remove the pot from the heat and stir in the grated cheese. Start with 1 cup and add more if desired. Taste and adjust the salt if necessary.

Ladle the soup into bowls and finish with your choice of bacon, shallots/spring onions, and/or extra grated cheese.