The weather suddenly realized it was Fall and the temperatures dropped, we went from flip-flops to wool sock a matter of days. So the word of the season is SOUP.
This recipe is from Food Network Magazine, October 2011.
No substitutions were made.
2 tblsp extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 c low-sodium chicken broth
2 c half-n-half
1 lb russet potatoes, peeled and chopped
1 lb sweet potatoes, peeled and chopped
1 bay leaf
Kosher slat and freshly ground pepper
2 c chopped broccoli florets
1/3 lb sharp cheddar cheese, shredded (about 1 1/3c)
Croutons, for topping (optional)
Heat the olive oil in a large pot over med-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-n-half, both potatoes, bay leaf, 2 c water, 1 tsp salt and 1/4 tsp pepper and bring to a boil.
Reduce the heat to med-low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tblsp 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 med-low heat; stir in the broccoli and season with salt and pepper.
Add the cheese and stir until melted. Ladle the coup into bowls and top with croutons if desired.