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Cheddar-Potato-Broccoli Soup Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB2, B3, B9, B12, C, D, E, P
    MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 tb Butter

    2. 6 oz Shredded Cheddar cheese

    3. and drained 10 oz Frozen broccoli cuts, thawed

    4. 2 Chicken bouillon cubes

    5. 2 1/2 c Boiling water

    6. 3/4-inch cubes 1 1/3 lb Potatoes, peeled, cut into 1 c Chopped onions

    7. Salt and pepper to taste

    Instructions Jump to Ingredients ↑

    1. Melt the butter in a 2- to 3-quart saucepan.

    2. Add the onion and saute for 5 minutes.

    3. Add the potatoes, water and bouillon cubes.

    4. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes.

    5. Remove 1 cup of potato cubes with a slotted spoon and set aside.

    6. Pour the contents of the saucepan into a blender and process until smooth.

    7. Return to the saucepan.

    8. Mix in the reserved potatoes and the broccoli.

    9. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted.

    10. Season with salt and pepper.

    11. Makes 4 servings.

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