Cheese and Trees Soup PDF Print E-mail
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Prep: 10 min. •  Cook: 25 min. •  Serves: 4


Ingredients:

  • 1 tbsp. butter or margarine
  • 1 c. chopped onion
  • 24 oz. Potato Inspirations™ potatoes
  • 2 ½ c. water
  • 2 chicken or vegetable bouillon cubes
  • 1 package (10 oz.) frozen chopped broccoli, thawed and drained
  • 1 ½ c. shredded Cheddar cheese
  • Salt and pepper, to taste


Directions:


In 2-3 quart saucepan over medium heat, melt butter. Add onion; sauté 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of potatoes with 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 the broccoli. Over medium-low heat, gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.