Shredded cheese, a lot of fresh broccoli, and potato pieces are used to make this creamy broccoli potato cheese soup recipe.
This recipe for hearty soup, which includes everything you love in a hearty soup recipe, is quick and simple.
Cheese and Trees Soup
Servings: 4
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
- 1 tablespoon butter or margarine
- 1 cup chopped onion
- 1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
- 2 1/2 cups water
- 2 chicken or vegetable bouillon cubes
- 1 package (10 ounces) frozen chopped broccoli, thawed and drained
- 1 1/2 cups shredded Cheddar cheese
- Salt and pepper, to taste
In 2 to 3-quart saucepan over medium heat, melt butter. Add onion; saute 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 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.
Nutritional information per serving:
Calories: 341
Fat: 17 g
Cholesterol: 50 mg
Sodium: 1022 mg
Carbohydrates: 35 g
Fiber: 6 g
Protein: 18 g
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