Cheddar-Potato-Broccoli Soup Recipe

Step 1

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.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

Things You'll Need

  • 1tb Butter
  • 1c Chopped onions
  • 1 1/3lb Potatoes, peeled, cut into
  • -3/4-inch cubes
  • 2 1/2c Boiling water
  • 2 Chicken bouillon cubes
  • 10oz Frozen broccoli cuts, thawed
  • -and drained
  • 6oz Shredded Cheddar cheese
  • Salt and pepper to taste

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