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Cheddar-Potato-Broccoli Soup
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Uses potatoes to thicken

Marlene Mondragon


  • 1 tbsp (15 ml) butter
  • 1 cup (225 ml) chopped onion
  • 1-1/3 lbs (.6 kg). potatoes, about 4 medium, cubed
  • 2 chicken bouillon cube
  • 10 oz (280 grm). frozen broccoli, thawed and drained
  • 1-1/2 cups (350 ml) shredded cheddar cheese
  • salt
  • pepper
  • In 2 quarts (1900 ml) saucepan, melt butter.
  • Add onions and saute 5 minutes.
  • Add potatoes, water to cover, and bouillon.
  • Cover, bring to boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes.
  • Remove 1 cup (225 ml) of potatoes with slotted spoon,set aside.
  • Pour contents of saucepan into container of blender.
  • Holding lid securely, blend until smooth; return to saucepan.
  • Steam broccoli in microwave dish until crisp-tender.
  • Mix reserved potatoes and broccoli into saucepan with blended contents.
  • Over medium-low heat gradually add cheese, stirring until heated and cheese is melted.
  • Season to taste with salt and pepper.
It is good with extra fresh steamed broccoli added before serving.

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