Broccoli-cheddar Soup

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons olive oil, extra-virgin
• 1 medium onion, chopped fine
• 2 stalks celery, chopped fine
• 2 cups chicken broth, low sodium
• 2 cups half-and-half
• 1 lb russet potato, peeled and chopped
• 1 lb sweet potato, peeled and chopped
• 1 bay leaf
• 2 cups water
• kosher salt and pepper
• 2 cups broccoli florets, chopped
• 1/3 lb sharp cheddar cheese, shredded

Recipe

• 1 heat olive oil in a large pot over medium-high heat.
• 2 add the onion and celery and cook, stirring, until softened, about 5 minutes.
• 3 add the chicken broth, half-and-half, russet and sweet potatoes, bay leaf, 2 cups water,1 teaspoon salt and 1/4 teaspoon pepper.
• 4 bring to a boil.
• 5 reduce heat to medium-low and simmer until the potatoes are tender, about 10 minutes.
• 6 meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. cover with plastic wrap and microwave until crisp-tender,about 4 minutes;drain.
• 7 when the potatoes are tender, remove the bay leaf from the soup.
• 8 transfer the soup to a blender; puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender).
• 9 return the soup to the pot and thin with water, if necessary.
• 10 return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.
• 11 add the cheese and stir until melted.
• 12 ladle the soup into bowls.