Potato, Broccoli & Cheddar Soup

This soup was really good and creamy, which is exactly what I wanted. I will say, that for next time I will leave a few potato pieces unblended for added texture.

Courtesy of Handle the Heat

Ingredients:

• 2 tablespoons extra-virgin olive oil (I used coconut oil as it is my go-to oil these days)
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cups chicken broth (preferably homemade stock or organic)
• 2 cups half-and-half
  
• 1 pound russet potatoes, peeled and chopped
• 1 pound sweet potatoes, peeled and chopped (we used a purple sweet potato which gave the soup an awesome purple tint)
• 1 bay leaf
• Sea salt and freshly ground pepper
• 2 cups chopped broccoli florets
• 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)

Directions:

1. Heat the olive oil in a large pot over medium-high heat.
   
2. Add the onion and celery and cook, stirring, until softened, about 5 minutes.
   
3. 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.
4. Reduce heat to medium low and simmer until the potatoes are tender, about 10 minutes.
5. In a separate skillet, season the broccoli with salt and cook until crisp-tender.
6. When the potatoes are tender, remove the bay leaf from the soup and add broccoli.
7. Transfer the soup to a blender and puree until as smooth as desired. Leave the filler cap slightly open to let steam escape.
8. Return the soup to the pot and thin with water, if necessary.
9. Return to a simmer over medium-low heat; season with salt and pepper.
10. Add the cheese, reserving one tablespoon for garnish and stir until melted.
11. Ladle the soup into bowls and top with remaining cheese.