Start by prepping all the vegetables: onion, garlic, potatoes and broccoli. Cut off the broccoli florets, then peel the stalks and cut those into slices (nothing goes to waste here!).
Heat the oil over medium high heat in a Dutch oven, then add the onion and garlic. Cook, stirring from time to time, until translucent. Stir in the curry powder and pepper, and cook for a few minutes to develop the curry flavour. Tumble in the potato cubes, give them a good stir and then add the broccoli. Pour in the stock and water and mix everything together well.
Cover the pot, bring to a boil and then turn the heat to low. Simmer for about 20 minutes, at which point the broccoli and potatoes should be soft. Now's the time to whip out your trusty immersion blender and process the soup until it's velvety smooth. Taste, and add salt if needed, and more pepper if you'd like more heat. Stir in the milk to up the lusciousness factor and serve.
Curried Cream of Broccoli Soup https://urbancottagelife.com/curried-cream-of-broccoli-soup/