Potato-Broccoli-Cheese Soup

1. 1

   Peel potatoes and cut into 3/4 inch cubes.

2. 2

   Melt margarine in 3-quart kettle.

3. 3

   Saute onion.

4. 4

   Add potatoes and bouillon water or broth.

5. 5

   Cook about 15 minutes until the potatoes are tender.

6. 6

   Set aside 1 cup of potatoes.

7. 7

   Puree the rest in blender and return to saucepan.

8. 8

   Mix in reserved potatoes and drained broccoli.

9. 9

   Season with salt and pepper.

10. 10

    Over low-medium heat gradually add cheese, stirring until heated through and cheese is melted.

11. 11

    4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.