Oh my, this soup has been the FAVORITE soup of all times according to the girls. My friend Andrea made it for me after surgery in Seattle and it was so good I had to have the recipe.
Last time I made it Elena gave it 100 Thumbs up!
enjoy.
INGREDIENTS
2 cups chopped onion
2 tablespoons butter
2 1/2 pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese (I use SHARP)
DIRECTIONS
Last time I made it Elena gave it 100 Thumbs up!
enjoy.
INGREDIENTS
2 cups chopped onion
2 tablespoons butter
2 1/2 pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese (I use SHARP)
DIRECTIONS
- In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minute
- Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
- In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
- Add cheese and heat soup through until cheese is melted. Serve warm
