Cream of Broccoli and Cheddar Soup

Jo Coburn's Note:

saving dinner, winter, week 6 Serving suggestions- big salad and whole grain rolls

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 (16 ounce) bag frozen chopped broccoli
• 2 cups chicken broth
• 1 1/2 cups mashed potatoes, from leftovers
• 2 cups milk
• 1 1/2 cups cheddar cheese, shredded
• salt
• pepper

Directions:

1. In a soup pot heat olive oil over medium-high heat and cook onion.
2. When onion is translucent add broccoli and chicken broth.
3. Cook until broccoli is tender, about 3 minutes or so.
4. Add mashed potatoes, mixing well until incorporated.
5. Heat for 5 minutes, then add milk and bring back up to temperature.
6. Add cheddar cheese and stir until melted through.
7. Salt and pepper to taste.

Reviews

[LonghornMama]

Tasty. I love that this recipe uses leftover mashed poatoes for thickening and ingredients I can pronounce. Cheddar does not melt smoothly, and adding at the end rather than making a smooth sauce in the beginning leaves the soup with stringy bits of cheese. Next time I'll make a simple sauce with butter and flour, then milk, before whisking in the cheese and continuing with the soup. Thanks for sharing!

[Seven Wonders]

I've made this a number of times. My family really enjoys this.