Broccoli-Cheddar Soup

Last day of Soup Week! It's been really fun and my little sisters have enjoyed coming over and eating all my leftover soup! Broccoli-Cheddar is a classic, so I thought it would be a great one to end with. I made the croutons. Cut up a piece of bread, dip it in olive oil, and cook at 400 degrees, until golden.

Makes 6-8 servings

Ingredients:

1 onion

1 potato

2 tbsp olive oil

2 celery stalks

2 cups chicken broth

2 cups cream

1 cup water

2 cups cooked broccoli

1 cup cheddar cheese

croutons (optional)

Directions:

1. Chop the onion and celery stalks. Saute in the oil in a pot. 

2. Chop the potato. Add the potato, chicken broth, cream, and water. Bring to a boil, than simmer 10 minutes. 

3. Puree the soup in a blender. Return it back to the pot and bring it to a simmer again.

4. Stir in the broccoli and cheddar cheese. Once melted it is ready to serve.

5. Enjoy.