Cream Of Broccoli & Cheddar Cheese Soup


Photo: flickr user Evil Erin

Yield:

4.0 servings

Added:

January 1, 2010

Creator:

Anonymous

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Ingredients

2 cups water
2 vegetable bouillon cubes
2 teaspoons instant chicken broth
1 med. stalk celery, diced
2 lg. russet baking potatoes, sliced
1 (10 oz.) pkg. frozen broccoli or ½ bunch fresh broccoli<
2 cups milk
8 ounces extra sharp cheddar cheese

Preparation

1
Bring water to boil and add next four ingredients. Reduce heat to medium, cover and simmer 5 minutes or until potatoes are tender. Add broccoli and milk, return to boil. Reduce heat, cover and simmer 5 to 7 minutes. Shred cheese, should be about 2 cups.
2
Remove soup from stove, with wooden spoon mash potatoes to thicken the soup. Add the shredded cheese. Stir well to blend. Serve. Garnish with parsley or dollop of sour cream.

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