Hélène Laurendeau’s Potato and Broccoli Soup | RICARDO

Ingredients

• 1 medium onion, thinly sliced
• 1 stalk celery, thinly sliced
• 2 tablespoons (30 ml) olive oil
• 1 clove garlic, finely chopped
• 2 cups (500 ml) chicken broth
• 2 potatoes, peeled, washed and cut into pieces
• 2 cups (500 ml) broccoli florets
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) mild or sharp cheese, grated
• Salt and pepper