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A cheesy, potato broccoli soup that tastes great.
Ingredients
- 2 cups chopped onion
- 2 tablespoons margarine
- 2 ½ 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
Directions
Step 1
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 minutes.
Step 2
Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
Step 3
In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
Step 4
Add cheese and heat soup through until cheese is melted. Serve warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 448 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat13g | 64% |
| Cholesterol60mg | 20% |
| Sodium1189mg | 52% |
| Total Carbohydrate43g | 15% |
| Dietary Fiber6g | 23% |
| Total Sugars5g | |
| Protein20g | |
| Vitamin C82mg | 412% |
| Calcium471mg | 36% |
| Iron2mg | 13% |
| Potassium1089mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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