Broccoli Cheddar Soup

Inspiration: Food Network Magazine
Prep: 20 Minutes
Cook: 30 Minutes
Serves: 6-8

Description: My parents were coming down for the weekend and would be arriving around lunch time. It was a crisp fall day and a pot of soup was perfect for when they arrived. This soup is cheesy with a nice creamy potato background. The croutons really compliment the dish, and is a must for the soup.

Ingredients:
2 Tbs olive oil
1 onion, chopped
2 celery stalks, chopped
2 cups of chicken broth
2 cups of cream (or half and half, or milk)
2 large russet potatoes, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 bay leaf
2 cups of water
3-4 cups of broccoli florets
2 cups of shredded cheese( any kind)
Croutons, for topping
S&P

Directions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and celery and cook, until softened, about 5 minutes.
3. Add the chicken broth, cream, potatoes, bay leaf, water, salt and pepper and bring to a boil
4. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes.
5. Put the broccoli in a microwave, safe bowl; add 3 tbs of water and season with salt. Microwave until crisp-tender, about 4 minutes; drain.
6. When the potatoes are tender, remove the bay leaf from the soup and puree with an immersion blender.
7. Return the soup to a simmer over medium-low heat and stir in the broccoli.
8 Season with salt and pepper to taste.
9. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons.


Nutrition:
cal: 500; fat 34g, carb: 50g, Fiber: 8g Protein 22g
Tips and Tricks:
For the dark cheese color use sharp chedder and dark sweet potatoes (I used mixed cheese and white sweet potato, that is why mine is lighter)
Add bacon bits to the topping for even more texture.