Cheese and Trees Soup

Cheese and Trees Soup

Cheese and Trees Soup

Potatoes USA
A delicious cheesy potato and broccoli soup!
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Prep Time 15 minutes
Cook Time 25 minutes
Course Soup
Servings 4


  • 1 ⅓ Pounds Alsum potatoes about 4 medium, cut into ¾-inch cubes
  • 1 Cup Onion chopped
  • 1 Package Frozen chopped broccoli thawed, drained, 10 ounces
  • 1 ¼ Cups Shredded Cheddar cheese*
  • 2 ½ Cups Water
  • 1 Tablespoon Butter 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.