Real Recipes From Real Home Cooks ®

vegetarian cheddar-broccli soup

★★★★★ 1
a recipe by
Sharon Whitley
Houston, TX

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.

★★★★★ 1
serves 4
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For vegetarian cheddar-broccli soup

  • 2 c
  • 2
    vegetable boullion cubes
  • 1 md
    rib of celery chopped (optional)
  • 2 lg
    russet potatoes
  • 1 pkg
    (10 ounces) frozen broccoli florets
  • 2 c
  • 2 c
    shredded extra-sharp cheddar cheese

How To Make vegetarian cheddar-broccli soup

  • 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.

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