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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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 |
Directions:
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.
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