Broccoli Cheddar Soup

This is from Food Network Magazine this past month. It was on the cover and just looked so delicious I had to try it. Who doesn't like Broccoli Cheddar soup? Well this one is even better because it sneaks it some other good veggies too. Served it with sliced french bread and it was so yummy. A GREAT fall soup. 

Broccoli Cheddar Soup

From: Food Network Magazine

2T extra virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups chicken broth
2 cups half and half
1 lb russet potatoes, peeled and chopped
1 lb sweet potatoes, peeled and chopped
1 bay leaf
kosher salt and freshly ground pepper
2 cups chopped broccoli florets
1 1/3 cups shredded sharp cheddar cheese
croutons for topping, optional

Heat the 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, 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. 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 and 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 croutons, if desired.

Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g

Notes: When it says use a blender or immersion blender.. please do. I thought I would use my food processor and it went everywhere. LOL. I realized I had to do it in much smaller batches and it finally got done, but wow what a mess. 

Also- I used a tad more half and half and chicken broth so it didn't need to be thinned later with water, and it was a bit creamier. I suggest using a bit more cheese if you like a really cheesy flavor because it came out a tad bland without extra cheese. I think the next time I make it I will add more cheese, and maybe add some chopped green onion as well just for a little extra something to it. Overall great soup and I will be making it again soon! Yum!