** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes.
3. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes.
4. Remove 1 cup of potato cubes with a slotted spoon and set aside.
5. Pour the contents of the saucepan into a blender and process until smooth.
6. Return to the saucepan. Mix in the reserved potatoes and the broccoli.
7. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted.
8. Season with salt and pepper. Makes 4 servings.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Potato, Cheese, Onion allergies.
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