You either choose a broccoli cheese soup or a cauliflower and blue cheese soup, your first step is to chop off the leaves and the downside of the flower and separete it into small flowers.
Put water for the broccoli/cauliflower to boil, and add some salt.
Chop finely the onion, mince the garlic (or just peel it and put inside like that so you can remove it later if you don't like garlic). You can either use the broccoli or cauliflower version, or do it with potatoes, and at this point you should peel them too.
Potatoes can be added (1-2 pieces) into your broccoli cheese soup too. It would make it thicker, but still wouldn't have so strong potato taste like if you'd be using only potatoes. If you use only potatoes, or potatoes too, chop it into cubes and cook it into boiling water.
With or without potatoes, you should add the califulower/broccoli/potato to cook if the water is boiling.
In another pot melt the butter and att the chopped onion to it, then cook it until translucent on medium heat. Add then the garlic too and cook for another 2 minutes. If the other vegetables aren't cooked yet, take this onion mix off the heat.
Once the vegetables are cooked rinse them and att them to the buttery onions. Add salt, pepper, and nutmag to it and mix it well.
Pour the broth on the vegetables and if you see it's not enough, add some water too. Bing this to boil, then taste and season after taste.
Take the heat down to the lowest, cut the gorgonzola into small pieces, and start adding it into your soup. Make sure you continuously stir the soup with your other hand. Once you added it all, continue stiring it until it melts, but be really careful to not bring it to boil.
This should be just a few minutes. Then take it off the heat, take a blender and blend it all together well. If you wanted to remove the garlic, do it before blending!
You can serve this Cream of Blue Cheese Soup recipe with Croutons.