Cheddar Cheese Potato Broccoli Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This was originally from a recipe book CD and I have adjusted it for how my sister and I make it. 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).
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