Cream of Broccoli and Cheddar Soup

Ingredients:

• 150 g of cheese Cheddar, grate on a coarse grater
• 1 medium onion, finely chopped
• 2 cups chopped broccoli
• 450 g potatoes, peeled and chopped
• 450 gr. sweet potatoes, peel and chop
• 2 cups light cream
• 2 cups lightly salted chicken broth
• 1 bay leaf
• 2 stalks celery, finely chopped
• 2 tbsp. l. olive oil
• Salt and freshly ground pepper
• Breadcrumbs, for decoration

Preparation:

1. Heat the olive oil in a large saucepan and sauté the onion and celery over medium heat until softened, about 5 minutes. Add the chicken broth, cream, both types of potatoes, bay leaf, 2 cups water, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.
2. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Meanwhile, place the broccoli in a microwave-safe bowl, add 3 tablespoons of water, and season with salt. Cover and microwave until tender, about 4 minutes.
3. When the potatoes are done, remove the bay leaf and pour the soup into a blender. Puree, leaving the lid slightly ajar to allow steam to escape (or soften with a hand blender fitted with a purée attachment). Pour the pureed soup into the saucepan and place on the stovetop. Add the broccoli, cheddar cheese, salt and pepper, stir, and simmer until the cheese is melted. Remove from the heat.
4. Ladle the soup into bowls and sprinkle with breadcrumbs.