Potato, Broccoli and Cheese Soup
A cheesy, potato broccoli soup that tastes great.
Equipment
- large stock pot
Ingredients
Vegetables
- 2 cups chopped onion
- 2.5 pounds peeled and cubed potatoes
- 3 cups fresh broccoli, cooked and drained
Other
- 2 tablespoons margarine
- 5 cups boiling water
- 4 cubes chicken bouillon
- salt to taste
- pepper to taste
- 3 cups shredded Cheddar cheese
Instructions
Preparation
- In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
- In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
- Add cheese and heat soup through until cheese is melted. Serve warm.
Nutrition
Serving: 1cupCalories: 448kcalCarbohydrates: 43gProtein: 20gFat: 23gSaturated Fat: 13gCholesterol: 60mgSodium: 1189mgPotassium: 1089mgFiber: 6gSugar: 5gVitamin C: 82mgCalcium: 471mgIron: 2mg
Tried this recipe?Let us know how it was!