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Cheddar-Potato-Broccoli Soup
Yields: 4 serving(s)
Ingredients
- 1 tablespoon(s) butter
- 1 cup(s) chopped onions
- 1 1/3 pound(s) potatoes, peeled, cut into 3/4-inch cubes
- 2 1/2 cup(s) boiling water
- 2 chicken bouillon cubes
- 10 ounce(s) frozen broccoli cuts, thawed and drained
- 6 ounce(s) shredded cheddar cheese
- Salt and pepper to taste
Directions
- 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.
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