Cheese and Trees Potato Soup

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Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Yields: 4 servings

This delicious, quick, and easy to make broccoli potato soup can be a great starter dish or main course.

To make recipe gluten-free, check the label and skip or substitute recipe ingredients marked with a (*).


  • 1 tablespoon butter or margarine
  • 1 cup chopped onion
  • 1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
  • 2 1/2 cups water
  • 2 chicken or vegetable bouillon cubes*
  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 1 1/2 cups shredded Cheddar cheese*
  • Salt and pepper, to taste


1) In 2 to 3-quart saucepan over medium heat, melt butter.

2) Add onion; saute 5 minutes.

3) Add potatoes, water and bouillon cubes. Bring to a boil.
4) Reduce heat, cover and cook until potatoes are just tender, about 15 minutes.
5) Remove 1 cup of potato cubes with slotten spoon; set aside.
6) Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan.
7) Mix in reserved potatoes and the broccoli.
8) Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.


Calories: 341

Fat: 17 g

Cholesterol: 50 mg

Fiber: 6 g

Sodium: 1022 mg

Protein: 18 g

Adapted from Potato Goodness Unearthed

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