Potato and Broccoli Soup

1 tablespoon butter

1 cup onions chopped

1 1/3 pounds potatoes

cut into 3/4 inch cubes

2 1/2 cups boiling water

2 chicken bouillon cubes

10 ounces frozen broccoli

thawed and drained

6 ounces shredded cheddar cheese

Salt and pepper, to taste
Melt the butter in a medium quart saucepan.
Add the onion and sauté for 5 minutes.
Add the potatoes, water and bouillon cubes.
Cover and bring to a boil;
reduce the heat to medium and
cook just until the potatoes are tender.
Remove 1 cup of potato cubes with
slotted spoon and set aside.
Pour the contents of the saucepan
into blender and blind until smooth.
Return to the saucepan.
Mix in the reserved potatoes and broccoli.
Place over medium-low heat and
very gradually add the cheese,
stirring until heated through and
cheese is completely melted.
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes