Ingredients:
1 tsp extra-virgin olive oil
1 tsp butter
1 onion, thinly sliced
1 leek, chopped, using white and light green parts only
1 celery stalk, sliced
1 tsp garlic, sliced
2 Yukon Gold potatoes, peeled and cubed
4 c vegetable broth
1 bay leaf
¼ tsp salt
6 c broccoli florets, chopped
1 c low-fat, or plant-based milk
2 c cheddar cheese, shredded
2 c whole-grain crackers
Instructions:
- Heat large pot over medium high heat, and add oil and butter.
- Once butter melts, add onion, leek, celery, and garlic.
- Saute until translucent, reducing heat as needed to prevent browning, about 10 min.
- Add potatoes, broth, bay leaf, salt, and pepper (to taste). Simmer about 7 min.
- Add 3 cups broccoli and simmer until potatoes and broccoli are fork-tender.
- Discard bay leaf, add milk, and remove from heat.
- In a blender, puree soup until smooth.
- Add soup back to a pot and add remaining 3 cups of broccoli.
- Sprinkle in cheese and stir until melted.