Don't miss another issue…      Subscribe

Cheddar-Potato-Broccoli Soup

 
A98ba39651eaa479f581 550
202

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 tablespoon butter
1 cup onions
chopped
1 ⅓ pounds potatoes
peeled, cut into 3/4 inch cubes
2 ½ cups water
boiling
2 each chicken bouillon cubes
*
10 ounces broccoli, frozen
thawed and drained
6 ounces cheddar cheese
shredded
1 x salt and black pepper
to taste
*

Directions

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

Add the onion and sauté 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 26734% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 177mg 7%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 19%
Sugars g
Protein 19g
Vitamin A 16% Vitamin C 68%
Calcium 20% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed