The classic and healthy soup with rich blend of Cheddar, potatoes and broccoli, will left you with full of taste and also add nutrition in your diet. With this, the home-made croutons add an irresistible crunch in the soup.

Ingredients:

2 slice of bread

2 tbsp. olive oil

2 stalk celery

2 clove garlic

1 onion

1 medium russet potato (about 8 oz)

1 bunch broccoli (about 1 1/4 lb)

Kosher salt and pepper

1 c. lowfat milk

¼ tsp. freshly grated or ground nutmeg

6 oz. extra-sharp Cheddar

Direction:

1. Heat oven to 400 degree F. On a rimmed baking sheet, toss the bread with 1 Tbsp oil. Bake until golden brown and crisp, 5 to 7 minutes; set aside.

2. Heat the remaining Tbsp oil in a large saucepan over medium heat. Add the celery, garlic, onion, potato, broccoli stalks, 3/4 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.

3. Meanwhile, cut the remaining broccoli into small florets. Add the florets and 3 cups water to the vegetables, cover and bring to a boil. Once boiling, the broccoli should be just tender; if not, simmer 1 to 2 minutes more.

4. Remove from heat and, using a handheld immersion blender (or a standard blender, working in batches and returning to the saucepan), puree the vegetable mixture. Add the milk and nutmeg and simmer to heat through, about 2 minutes. Add the cheese and stir until melted.

Serve the delicious soup with the croutons !