Broccoli Cheddar Soup

By á-5981

Ingredients

• 2 T olive oil
• 1 medium onion finely chopped
• 2 stalks celery finely chopped
• 2 c chicken broth
• 2 c half and half
• 1 lb russet potatoes, peeled and chopped
• 1 lb sweet potatoes, peeled and chopped
• 1 bay leaf
• salt and pepper
• 2 c chopped broccoli florets
• 1/3 lb sharp cheddar cheese shredded
• croutons

Details

Servings 4

Preparation

Step 1

Heat olive oil in large pot over medium-high heat. Add onion, celery, and cook stirring until softened, about 5 minutes. Add the chicken broth, half and half, potatoes, bay leaf, 2 c water, 1t salt, 1/4t pepper and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes. Meanwhile put the broccoli in a microwave safe bowl; add 3T water and season with salt. Cover with plastic wrap and microwave till crisp tender, about 4 minutes; drain. When the potatoes are tender, remove the bay leaf and transfer soup to a blender. Puree until smooth. Return 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. Top with croutons.