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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheddar-Potato-Broccoli Soup

Recipe Tags: Soup Recipes

Date Added: December 07, 2009

Ingredients:

1 Tablespoon Butter small lump
1 Cup Onion
1 1/3 Pounds Potatoes peeled
2 1/2 Cups Water
2 Unit Chicken Bouillon Cubes or 6 teaspoons chicken bouillon granules
10 Ounces Frozen Broccoli thawed and drained
6 Ounces Cheddar Cheese
1 Unit Pepper
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Directions:

1. Melt the butter in a 2- to 3-quart saucepan.

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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