Potato and Broccoli Cheddar Soup


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


  1. Heat large pot over medium high heat, and add oil and butter.
  2. Once butter melts, add onion, leek, celery, and garlic.
  3. Saute until translucent, reducing heat as needed to prevent browning, about 10 min.
  4. Add potatoes, broth, bay leaf, salt, and pepper (to taste). Simmer about 7 min.
  5. Add 3 cups broccoli and simmer until potatoes and broccoli are fork-tender.
  6. Discard bay leaf, add milk, and remove from heat.
  7. In a blender, puree soup until smooth.
  8. Add soup back to a pot and add remaining 3 cups of broccoli.
  9. Sprinkle in cheese and stir until melted.