This easy to make soup packs a lot of nutrition with few calories. Delicious any time, but especially on chilly nights.
In large pot, heat oil over medium heat. Sauté onion and celery 4-5 minutes until softened. Add potatoes and broccoli, sauté additional 2 minutes. Add broth and milk and bring to boil. Salt and pepper to taste. Reduce heat, cover and simmer 20 minutes or until vegetables are tender.
While soup is simmering, with knife trim tiny broccoli flower buds from broccoli floret and set aside.
Pour soup into blender and puree until very smooth. Divide soup in six individual serving bowls. Garnish soup with broccoli buds and feta cheese if using