Broccoli-Cheddar Soup
Ready In: 35 mins
Serves: 4
Yields: 4 bowls
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
- Heat olive oil in a large pot over medium-high heat.
- Add the onion and celery and cook, stirring, until softened, about 5 minutes.
- Add the chicken broth, half-and-half, russet and sweet potatoes, bay leaf, 2 cups water,1 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil.
- Reduce heat to medium-low and simmer until the potatoes are tender, about 10 minutes.
- 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.
- When the potatoes are tender, remove the bay leaf from the soup.
- 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).
- 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.
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