Cheese and Trees Soup featuring Wisconsin Potatoes
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Soups, Stews and Chili
Servings 4
Calories 287 kcal
- 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
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.
Calories: 287kcalCarbohydrates: 27gProtein: 14gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 280mgPotassium: 678mgFiber: 3gSugar: 1gVitamin A: 428IUVitamin C: 30mgCalcium: 328mgIron: 1mg