Mashed potato soup with cheese and broccoli

Mashed potato soup with cheese and broccoli served with croutons.

Ingredients

• Onions (chopped) - 1 pc.
• Petioled celery (chopped) - 2 stalks
• Olive oil - 2 tbsp. l.
• Chicken broth - 2 cups
• Cream - 2 cups
• Potatoes (peeled and chopped) - 900 g
• Bay leaf - 2 pcs.
• Water - 2 glasses
• Salt
• Ground black pepper
• Boiled broccoli (disassembled into inflorescences) - 2 cups
• Cheddar cheese (shredded) - 2 cups
• Croutons - for serving

Directions

1. In a thick-walled saucepan in olive oil, fry the onion and celery for 3-5 minutes. Pour the vegetables with broth, water and cream, put potatoes and bay leaves in a saucepan, season with salt and pepper. Bring to a boil, cook the soup for 10 minutes.
2. Remove the bay leaf from the pan and puree the soup with a blender until smooth.
3. Put the pan on the stove again, bring the soup to a boil, put the broccoli and cheese in the pan, stir, cook for a couple of minutes. Season the soup with salt and pepper to taste. Serve with croutons.