- 4
- 35 mins
- 70 mins
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
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.