Potatoes, onions and more.

Cheese and Trees Soup


A delicious cheesy potato and broccoli soup! 


1 1⁄3PoundPotatoes (about 4 medium), cut into 3/4-inch cubes
1CupChopped onion
1Package(10 ounces) frozen chopped broccoli, thawed and drained
1 1⁄2CupShredded Cheddar cheese*
2 1⁄2CupWater
1TablespoonButter or margarine
2 Chicken or vegetable bouillon cubes*
  Salt and pepper, to taste


In 2 to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.


If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


4 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time20 minutes
RecipesVegetarian Soup