Vegetarian Cheddar-Broccli Soup

Sharon Whitley

By
@aggiemom20002000

This is easy to cook and really does not take long. Potatoes are the thickener and this is a hit at our house. So good. After I made this the first time, I was asked to make it over and over.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 c
water
2
vegetable boullion cubes
1 medium
rib of celery chopped (optional)
2 large
russet potatoes
1 pkg
(10 ounces) frozen broccoli florets
2 c
milk
2 c
shredded extra-sharp cheddar cheese

Directions Step-By-Step

1
Bring water and bouillon cubes to boil in a heavy 4-quart pot.
2
Meanwhile dice celery; scrub potatoes and dice. Add to pot; return to boil then ruduce heat to medium. Cover and simmer 5 minutes until potatoes are crisp-tender.
3
Add broccoli and milk, striring to seperate florets. Return to boil, reduce heat, cover and simmer 5 to 7 minues until potatoes are tender.
4
Remove pot from heat and, using back of a wooden spoon, mash some of the potatoes to thicken the soup.

Gradually stir in cheese until melted.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy