It's that time of year! It's cold outside and everyone is looking for recipes to warm them from the inside out! A bowl of broccoli and cheese soup is a classic that does just that.
BROCCOLI-CHEDDAR SOUP
TOTAL: 35
INGREDIENTS:
2 tbsp. extra virgin olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 lb. russet potatoes peeled and chopped
1 lb. sweet potatoes peeled and chopped
1 bay leaf
2-3 cups chopped broccoli florets
1 1/2 cups sharp cheddar cheese, grated
salt & pepper to taste
INSTRUCTIONS:
Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook until softened, about 5 minutes.
Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Make sure that they become super tender as a slightly undercooked potato can cause the soup to become grainy.
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 and let cool for 5 minutes. 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 and top with cheese, if desired.