Heat the EVOO 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, both potatoes, bay leaf, 2 c. water, 1 t. salt and 1/4 t. pepper and bring to a boil.
Reduce the 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 T. water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.
When potatoes are tender, remove the bay leaf fromthe soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let the steam escape (or puree th esoup 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 croutons, if desired.
Originally Submitted
6/28/2012
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