vegetarian cheddar-broccli soup

Name: Vegetarian Cheddar-Broccli Soup
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 cup(s) water; 2 - vegetable boullion cubes; 1 medium rib of celery chopped (optional); 2 large russet potatoes; 1 package(s) (10 ounces) frozen broccoli florets; 2 cup(s) milk; 2 cup(s) shredded extra-sharp cheddar cheese

(1 RATING)

45 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Jun 30, 2013

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.

Rate

prep time 20 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make vegetarian cheddar-broccli soup

Step 1

Bring water and bouillon cubes to boil in a heavy 4-quart pot.

Step 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.
Step 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.
Step 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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