Heat olive oil over medium high heat in a large pot.
Saute onion, garlic, celery until the start to sweat then add pepper and 1 T of salt.
When onions start becoming translucent, add carrots and cook for 2-3 minutes.
Add russet and sweet potatoes to pot and top off with water to just above the potatoes and bring to a boil.
Add sage, oregano, basil, and celery seed.
Add salt to taste.
Let slow boil for about 20-25 minutes uncovered, stirring occasionally (the water will reduce)
With the back of your spoon smash the potatoes in two or three places to give the broth a bit of texture.
Add half and half and stir in broccoli until tender.
Serve while hot.
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