Potato, Broccoli and Cheese Soup

1. 1

   In a large stock pot saute onion in butter.

2. 2

   Add potatoes, water and bouillon cubes.

3. 3

   Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.

4. 4

   Remove tough outer skin of broccoli stems and cook broccoli.

5. 5

   Once cooked add to soup.

6. 6

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

7. 7

   Season with salt and pepper.

8. 8

   Add cheese and heat soup through until cheese is melted.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.