Broccoli & blue cheese soup

2 tbsp. butter
1 large onion (chopped)
2 cloves garlic (chopped)
1 large potato (cut into chunks)
1 large head of broccoli (chopped into smaller pieces)
4 cups water
100 g blue cheese
pinch of freshly grated nutmeg
black pepper
croutons, to garnish

We are using the whole broccoli plant. Peel the outer, tough skin of stalks and also use the leaves. Cut everything into smaller pieces.
Melt the butter into a large pan. Add the onions and potato, cover and cook over low heat for 5 – 7 minutes. Add the broccoli, stir well and cook covered for an additional 5 minutes.
Add water and bring to a boil, season with salt and pepper. Re-cover and simmer over medium heat until the vegetables are tender (15 – 20 minutes).
Remove from the heat, let it cool slightly and blend everything with a hand blender, add nutmeg. Reheat gently until very hot but not boiling. Remove from the heat, stir in the cheese until melted and thoroughly combined.
Adjust seasoning. Serve with the croutons.