1. Place chopped onions in a saucepan with butter, cover with parchment or foil and sauté while you prepare the potatoes. Add the potatoes to the onions, cover and sauté for a further 2 minutes.
2. Add the stock, bring to a simmer and cook for 5 minutes until potatoes turning tender, then add chopped broccoli, celery and leeks. Season with salt and pepper. Cook for 5 minutes. Add the fresh herbs, and cook for a further 3 minutes – you are aiming to just cook but still maintain the freshness of the green vegetables.
3. Add your fresh cream and Kerrygold Cashel Blue cheese and blend until smooth.
4. Serve immediately with a piece of Kerrygold Cashel Blue added to the top of the soup for extra texture, color and flavor.