Preheat the oven to 220°C.

Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the onion and leeks with a pinch of salt and cook for 10-12 minutes until softened, adding a splash of water if they start to catch.

Add the garlic and cook for another 2 minutes until fragrant.

Add the chopped broccoli stalks and florets, veg stock, milk and cracked black pepper and bay leaf (if using). Cook for 10 minutes until all the veg is soft.

Meanwhile, line a baking tray with parchment paper and scatter over 2 handfuls of the grated cheddar with the breadcrumbs on top - breadcrumbs are optional, but they’ll make it extra crispy. Roughly shape it into a big circle (it’ll spread as it bakes). Bake for 7 minutes, then remove from the oven and allow to cool and crisp up completely.

Stir the remaining cheddar into the soup and using a stick blender, blitz until smooth and creamy. Or, carefully transfer to a blender do the same.

Tip the butter beans and their bean stock into the blended soup. Mix to combine and simmer for 3 minutes to warm the beans through until it’s looking creamy.

Spoon the soup into bowls, finish with cracked black pepper and break over shards of the cheddar crisp.