Cheese and Trees Soup featuring Wisconsin Potatoes
Servings: 4
Calories: 287kcal
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Ingredients
- 1 tablespoon butter or margarine
- 1 cup chopped onion
- 1 1/3 pounds potatoes cut into 3/4-inch cubes (4 medium)
- 2 1/2 cups water
- 2 cubes chicken or vegetable bouillon cubes
- 1 package frozen chopped broccoli thawed, 10 ounces
- 1 1/2 cups shredded Cheddar cheese
- Salt and pepper to taste
Instructions
- In 2 to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 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.
Nutrition
Calories |287kcalCarbohydrates |27gProtein |14gFat |14gSaturated Fat |9gPolyunsaturated Fat |1gMonounsaturated Fat |4gCholesterol |44mgSodium |280mgPotassium |678mgFiber |3gSugar |1gVitamin A |428IUVitamin C |30mgCalcium |328mgIron |1mg
