Cream of Broccoli and Cheddar Soup

Submitted by Jo Coburn

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

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 14.79 ml olive oil
• 1 onion, chopped
• 453.59 g bag frozen chopped broccoli
• 473.18 ml chicken broth
• 354.88 ml mashed potatoes, from leftovers
• 473.18 ml milk
• 354.88 ml 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.