Potato broccoli soup (cotterer)

Yield: 4 Servings

Measure Ingredient
1 tablespoon Butter or margarine
1 cup Chopped onion
1⅓ pounds (4 medium) potatoes; cut into 3/4\" cubes
2½ cup Water
2 \N Chicken bouillon cubes
10 ounces Frozen chopped broccoli; thawed and drained
1½ cup Shredded cheddar cheese
\N \N 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 a boil, reduce heat, cover and cook 15 minutes.

Remove 1 cup of potato cubes with a 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 broccoli. Over medium-low heat, gradually add cheese, stirring until soup is heated through and cheese is melted. Add seasonings.

Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post and Courier Food Editor, Sun, 08-Feb-1998.

Recipe by: Carol Dotterer of Charleston, SC Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 08, 1998

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