Cheddar-Potato-Broccoli Soup
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Cheddar-Potato-Broccoli Soup
  Vegetables    Soups  
Last updated 6/12/2012 12:47:51 AM. Recipe ID 8720. Report a problem with this recipe.
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      Title: Cheddar-potato-broccoli soup
 Categories: Soups/stews, Vegetables, Cheese/eggs
      Yield: 4 Servings
      1 tb Butter
      1 c  Chopped onions
  1 1/3 lb Potatoes, peeled, cut into
           -3/4-inch cubes
  2 1/2 c  Boiling water
      2    Chicken bouillon cubes
     10 oz Frozen broccoli cuts, thawed
           -and drained
      6 oz Shredded Cheddar cheese
           Salt and pepper to taste
  Melt the butter in a 2- to 3-quart saucepan.  Add the onion and saute
  for 5 minutes.  Add the potatoes, water and bouillon cubes. Cover and
  bring to a boil; reduce the heat to medium and cook just until the
  potatoes are tender, about 15 minutes.  Remove 1 cup of potato cubes
  with a slotted spoon and set aside. Pour the contents of the saucepan
  into a blender and process until smooth.  Return to the saucepan. Mix
  in the reserved potatoes and the broccoli.  Place over medium-low
  heat and very gradually add the cheese, stirring until heated through
  and the cheese is completely melted. Season with salt and pepper.
  Makes 4 servings.
  [The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]
  Posted by Fred Peters.

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Recipe ID 8720 (Apr 03, 2005)

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