Cooking Recipe Cheddar-Potato-Broccoli Soup
Recipe Ingredients
Directions
Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute
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, about 15 minutes. Remove 1 cup of potato cubes
with a slotted spoon and set aside. Pour the contents of the saucepan
into a blender and process until smooth. Return to the saucepan. Mix
in the reserved potatoes and the broccoli. Place over medium-low
heat and very gradually add the cheese, stirring until heated through
and the cheese is completely melted. Season with salt and pepper.
Makes 4 servings.
[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]
Posted by Fred Peters.