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Cheddar-Potato-Broccoli Soup

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Cheddar-Potato-Broccoli Soup

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

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

Amount Measure Ingredient Features
15 ml butter
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237 ml onions
chopped
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604.8 g potatoes
peeled, cut into 3/4 inch cubes
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591 ml water
boiling
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2 each chicken bouillon cubes
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289 ml/g broccoli, frozen
thawed and drained
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173.4 ml/g cheddar cheese
shredded
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1 x salt and black pepper
to taste
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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 Arrow up button

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Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 26734% 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?
 

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