Cheese & Trees Soup
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | cup |
onions
chopped |
|
| 1 ⅓ | pounds |
potatoes
cut into 3/4inch cubes |
|
| 2 ½ | cups | water |
|
| 2 | each |
chicken bouillon cubes
skip this ingredient if making a vegetarian version |
*
|
| 10 | ounces |
broccoli, frozen
chopped, thawed and drained |
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Trans-fat Free, Good source of fiber
Directions
In 2 to 3-quart saucepan over medium heat, melt butter.
Add onion; sauté 5 minutes.
Add potatoes, water and bouillon cubes.
Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes.
Remove 1 cup of the potato cubes with slotted spoon; set aside.
Pour contents of saucepan into container of electric blender.
Holding lid down tightly, blend until smooth; return to saucepan.
Mix in reserved potatoes and the broccoli.
Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted.
Season with salt and pepper.
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