Wednesday, February 03, 2010

Potato, Broccoli and Cheese Soup

I made this soup during my Eat from the Pantry challenge, in an effort to use up some frozen broccoli and potatoes that I had on hand. It was really quite good and I will definitely make it again. I think it would freeze well. (Taken from

1 cup chopped onion
2 tablespoons butter
2 1/2 pounds peeled and cubed potatoes
5 cups boiling water + 4 cubes chicken bouillon OR 4 cups chicken stock
1 lb frozen broccoli (cooked and drained) * 1 pound fresh broccoli = 2 heads
salt and pepper to taste
3 cups shredded Cheddar cheese

In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes/stock. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.

Remove tough outer skin of broccoli stems and cook broccoli (or nuke frozen broccoli). Once cooked add to soup.

In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.

Add cheese and heat soup through until cheese is melted. Serve warm.

Serves: 6

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