Cheddar-Potato-Broccoli Soup
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 604.8 | g |
potatoes
peeled, cut into 3/4 inch cubes |
|
| 591 | ml |
water
boiling |
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 289 | ml/g |
broccoli, frozen
thawed and drained |
|
| 173.4 | ml/g |
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.
