This creamy Potato Broccoli Soup is made from simple ingredients and is such an easy, healthy meal in a bowl that the whole family will like! You can leave it as is or swirl some cream or cashew cream into it.
Preheat the oven to 375 F and line a baking sheet with parchment paper.
Cut or tear the bread into bite sized pieces. Place the olive oil and garlic and bread in a medium bowl and stir together to combine. Place the bread on the prepared baking sheet, sprinkle with sea salt and bake until golden brown, about 10 minutes. Set aside.
In a large heavy bottomed pot, heat the olive oil over medium heat. Add the onion and cook 3-4 minutes stirring, until fragrant and transparent. Add the celery and garlic and cook for another 3-4 minutes, stirring.
Add the stock, potatoes and bay leaves and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fully cooked, approximately 20-25 minutes. Add the broccoli and cook until the broccoli is soft but still bright green, about 8-10 minutes.
Remove the bay leaves and puree the soup with an immersion blender until smooth (or leave it slightly chunky, it's up to you!). Season with salt and pepper, stir in the cheese and cashew cream (if using), divide into bowls and add an extra swirl of cashew cream (or whipping cream if not making it vegan) if desired. Garnish with croutons if desired and serve.
*Can substitute for cauliflower if desired.