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Cheese and Trees Soup
Recipe courtesy of PotatoHelp.com
Ingredients
1 tablespoon butter or margarine
1 cup chopped onion
1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
2 1/2 cups water
2 chicken or vegetable bouillon cubes
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded cheddar cheese
Salt and pepper, to taste
Directions
In 2 to 3-quart saucepan over medium heat, melt butter. Add onion; saute five 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. Makes four servings.
Suggestions
Calories: 341, Carbohydrates: 35g, Fat: 17g, Fiber: 6g, Cholesterol: 50mg, Protein: 18g, Sodium: 1022mg