Preheat oven to 425°F (220°C).

Place turkey breast on a parchment lined baking sheet. Cook for 30 minutes until an internal temperature of turkey breast reads 170°F (77°C).

Remove from oven and let cool. Remove skin and cut turkey into 1/2-inch cubes. Set aside.

Meanwhile, in a large heavy-bottom saucepan, melt butter over medium heat.

Add onion, potato and broccoli stems only and carrots, stirring often, for about 8 minutes until vegetables are soft.

Sprinkle in flour and cook, stirring constantly, for about 2 minutes.

Whisk in stock. Add broccoli florets, reserving one cup of broccoli florets. Cook for 15 minutes or until thickened and potatoes are soft.

Transfer soup to a heat-resistant blender or food processor. Blend.

Return to pot and add turkey, milk, cheese and remaining broccoli florets.

Cook over low heat, stirring constantly, until cheese melts and broccoli is soft about 4 minutes.

Add dill and season to taste with salt and pepper.