Cheesy Cream Of Potato Soup Or Broccoli

1. 1

   In a food processor, puree 1 onion and 3 to 4 carrots.

2. 2

   Put in pot.

3. 3

   Fill pot 2/3 full with remaining cut up carrots and potatoes. Add water until pot is 3/4 full.

4. 4

   Boil.

5. 5

   Add salt and pepper to taste.

6. 6

   After vegetables are cooked, add water to 3/4 full again. Add creamer and 16 ounces of cheese.

7. 7

   Continue stirring until cheese is melted.

8. 8

   Keep temperature hot.

9. 9

   Mix cornstarch with water.

10. 10

    Bring soup to a low boil and stir in cornstarch mixture. Stir.

11. 11

    (Add more cornstarch mixture if needed to make into a cream soup consistency.)

12. 12

    Add salt and pepper to taste.

13. 13

    Turn temperature to low.

14. 14

    Serve with shredded cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.