Cheddar Cheese Potato Broccoli Soup

Submitted by Crocheting Mama

"This was originally from a recipe book CD and I have adjusted it for how my sister and I make it."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 8

ingredients

• 1 tablespoon butter
• 1 cup onion, chopped
• 1 1⁄2 lbs potatoes, chopped into 3/4 inch cubes
• 2 1⁄2 cups boiling water
• 2 chicken bouillon cubes
• 1 (10 ounce) package frozen chopped broccoli
• 1 (6 ounce) package cheddar cheese, shredded

directions

1. In a 3 quart saucepan, melt butter and saute onions.
2. Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium. Cook just until potatoes are tender.
3. Meanwhile, Place frozen broccoli and cheddar cheese in crock pot on low to start melting and thawing.
4. Once the potatoes are done, using a hand blender, blend contents of saucepan to desired consistency and then pour into the crock pot.
5. Heat on low until warmed.
6. (If you don't want to use a crock pot for this, after blending potatoes to desired consistency, mix in thawed broccoli and heat on medium low. Gradually add cheese, stirring until cheese melts).

Reviews

[Danielle A.]

Agreed with Parsley, great recipe and very easy to make! Added some half

 

[Tallie in Pacific NW]

gr8 recipe to share! thanx! I took Parsley's advice however and added salt & milk. N-I-C-E!!

 

[*Parsley*]

I used the all stove-top method for this. I liked that the creaminess comes from the blended potatoes and not cream. However, after blending the potatoes, the texture was waaaay to thick.... thicker than pudding! I can't help but wonder if milk was left out of this recipe? I added at least 1 1/2 cups of lowfat milk and it was pleasantly nice and thick. The only other thing I added was a little salt. The soup was filling and satisfying. Thanx for sharing!