Cream Of Broccoli & Cheddar Cheese Soup
By: Anonymous
Published: Friday, January 1, 2010 - 10:20pm

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.