Potato Broccoli and Cheddar Soup?

Question

Anyone with a creamy but excellent homemade recipe? I am thinking of using this for Christmas! That you!

Answer 1

Cheddar-Potato-Broccoli Soup

Ingredients

(4 servings)

1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into 3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste


Instructions

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted. Season with salt and pepper.
Makes 4 servings.

Answer 2

INGREDIENTS
2 cups chicken broth
2 1/2 cups fresh broccoli
1/4 cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese (optional)
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
In a separate bowl, slowly add milk to flour, and mix until well blended.
Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve

i think you will like this meal it is delicious

Answer 3

1/3 cup chopped onions
1/3 cup chopped celery
2 tablespoons butter
4 cups diced peeled potatoes
1 10oz pkg chopped broccoli
3 cups chicken broth
8 ounces shredded cheddar cheese
2 cups milk
1/4 teaspoon pepper
1 dash paprika


In a large saucepan, saute' onion and celery in butter until tender.
Add potatoes, broccoli and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Puree in small batches in a blender until smooth; return to the pan.
(I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
Cook and stir over low heat until the cheese is melted.
Garnish with parsley and croutons, if desired.

Answer 4

it particularly is superb in case you do not use all the fat which could bypass into it... extremely of butter, cream and finished fat cheese you're making smart selections extremely- a sprint oil, 2% milk, low fat cheese, then you definately are actually not loading up on energy. :)

Answer 5

http://kitchen-parade-veggieventure.blogspot.com/2005/10/day-209-broccoli-potato-cheddar-soup.html

Answer 6

go to allrecipes.com!