Cheddar-potato-broccoli soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | cup | Chopped onions |
| 1⅓ | pounds | Potatoes, peeled, cut into 3/4-inch cubes |
| 2½ | cup | Boiling water |
| 2 | Chicken bouillon cubes | |
| 10 | ounces | Frozen broccoli cuts, thawed and drained |
| 6 | ounces | Shredded Cheddar cheese |
| Salt and pepper to taste | ||
Directions
Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute 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.
[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl] Posted by Fred Peters.