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1
Heat the olive oil in a large pot over medium-high heat.
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2
Add the onion and celery and cook, stirring, until softened, about 5 minutes.
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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.
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4
Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes.
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5
Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt.
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6
Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.
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7
When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender.
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8
Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender).
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9
Return the soup to the pot and thin with water, if necessary.
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10
Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.
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11
Add the cheese and stir until melted.
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12
Ladle the soup into bowls and top with croutons, if desired.
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13
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
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14
Photograph by Antonis Achilleos
