Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half or coconut milk
2 pounds potatoes, peeled (optional) and chopped
1 bay leaf
2 cups water
sea salt
Freshly ground pepper
2 cups chopped broccoli florets
1½ cups sharp cheddar cheese, shredded
croutons for topping
Directions:
1. Heat oil in a large pot over medium heat. Add onion and celery; cook stirring until softened, about 5 minutes. Add chicken broth, half-and-half or coconut milk, potatoes, bay leaf, 2 cups water, 1 teaspoon salt, and 1 teaspoon pepper. Bring to a boil.
2. Reduce heat to medium low and cook until potatoes are tender, about 10 minutes.
3. Meanwhile, season broccoli with salt and steam until crisp-tender, about 4 minutes.
4. When potatoes are tender, turn off the heat and remove the bay leaf from the soup. Puree soup with a handheld or upright blender (in batches), until smooth. Thin with water, if necessary. Return soup to a simmer over medium-low heat. Stir in broccoli and season with salt and pepper to taste.
5. Add the cheese and stir until melted. Ladle the soup into bowls and serve topped with croutons.
Serves 4