FF- Broccoli-Cheddar Soup

So this week I decided to try a soup recipe, and my mom found this in the Food Network Magazine.  We love soup in our house but I am always scared to make soup.  Fear that it will not turn out, which in my opinion you really can't mess up soup.  Back to the task at hand.  As the weather took a turn for the cold I pulled out the recipe and started cooking.  It was easy, fast and very yummy!  And the smells that came from the kitchen...well let's just say the electricians that were working on our basement asked if they could stay for dinner!  This took about 35 minutes from start to finish; I chop slow.  And there were some things I modified, I will add those modifications at the end of the post.

Broccoli-Cheddar Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cups low-sodium chicken broth
• 2 cups half-and-half
• 1 pound russet potatoes, peeled and chopped
• 1 pound sweet potatoes, peeled and chopped
• 1 bay leaf
• Kosher salt and freshly ground pepper
• 2 cups chopped broccoli florets
• 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
• Croutons, for topping (optional)

Directions

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

***My modifications***

Used 1cup of 1/2 and 1/2 and 1 cup of 1% milk (tried to cut a few calories)

Also we did not add cheese to the pot of soup, added it to our individual bowls

Lastly I did not have croutons so we left out and it was still delish!