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    CHEDDAR-POTATO-BROCCOLI SOUP


    Source of Recipe


    *

    List of Ingredients




    1 tbsp Butter
    1 cup chopped onions
    1 1/3 lb potatoes, peeled, cut into 3/4-inch cubes
    2 1/2 cup boiling water
    2 Chicken bouillon cubes
    10 oz frozen broccoli cuts, thawed and drained
    6 oz shredded Cheddar cheese
    Salt and pepper to taste

    Recipe



    Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted.

    Season with salt and pepper to taste.

    Makes 4 servings

 

 

 

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