| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetarian | Soup, Charleston, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | tb | Butter or margarine |
| 1 | c | Chopped onion |
| 1 1/3 | lb | (4 medium) potatoes; cut into 3/4" cubes |
| 2 1/2 | c | Water |
| 2 | Chicken bouillon cubes | |
| 10 | oz | Frozen chopped broccoli; thawed and drained |
| 1 1/2 | c | Shredded cheddar cheese |
| Salt and pepper; to taste |
INSTRUCTIONS
In 2- to 3-quart saucepan over medium heat, melt butter. Add onion: saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to a boil, reduce heat, cover and cook 15 minutes. Remove 1 cup of potato cubes with a slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and broccoli. Over medium-low heat, gradually add cheese, stirring until soup is heated through and cheese is melted. Add seasonings. Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post and Courier Food Editor, Sun, 08-Feb-1998. http://www.charleston.net/pub/entertain/cookin/soup0208.htm Recipe by: Carol Dotterer of Charleston, SC Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 08, 1998
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