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| POTATO BROCCOLI CHEESE SOUP | |
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1 1/4 lbs. (about 4 med.) potatoes 1 tbsp. butter 1 c. chopped onion 2 1/2 c. boiling chicken stock 1 1/2 c. broccoli florets, cooked tender-crisp or 1 pkg. (10 oz.) frozen broccoli cuts 1 1/2 c. shredded Cheddar cheese 1 tbsp. sour cream Salt and pepper to taste Peel potatoes and cut into 3/4 inch cubes; set aside. In a 2 to 3 quart saucepan, melt butter. Add onion and saute 5 minutes. Add potatoes and chicken stock. Cover, bring to a boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes. Pour contents of saucepan into the container of a blender or food processor. Blend until smooth; return to saucepan. Add broccoli. Over medium heat, gradually add cheese, stirring until heated through and cheese is completely melted. Stir in sour cream and season to taste with salt and pepper. Serves 4. | |
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recipe reviews #9380
Elizabeth says:
Excellent. I have never made potato soup before, but had all of the ingredients on hand. After I added the broccoli, I wasn't very happy with it. I ended up putting the soup back in the food processor for a couple of seconds. Then, I loved the consistency. Gotta go eat another bowl!
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