Broccoli Cheddar Soup

By khojnicki

Ingredients

• 2 tbsp EVOO
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 c low sodium chicken broth
• 2 c half and half
• 1 lb russet potatoes, peeled and chopped
• 1 lb sweet potatoes, peeled and chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 2 c chopped broccoli florets
• 1/2 lb sharp cheddar cheese, shredded
• Croutons, for garnish

Details

Servings 4
Preparation time 35mins
Cooking time 70mins

Preparation

Step 1

Heat the olive oil in a large pot over medium high heat. Add the onion and celery and cook, stirring, until softened, about 5 mins. Add the chicken broth, half and half, both potatoes, bay leaf, 2 c water, 1 tsp salt and 1/4 tsp pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 mins. Meanwhile, put the broccoli in a microwavable bowl with 3 tbsp water and 1 tsp salt. Cover with plastic wrap and microwave until crisp tender, about 4 mins; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth. Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.