Cheese Potato Broccoli Soup
Recipe By: Cindi Brandal
Servings size: 10-12
Preparation Time: 0:40 min
Ingredients
- 8 large Potatoes -- Chunked
- 1/2 cup onion-- minced
- 16 ounces broccoli, frozen or fresh -- flowerettes
- 2 15 oz can chicken broth
- 6 chicken broth cubes
- 5 cups water
- 1/2 teaspoons garlic salt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2-1 teaspoon teaspoon Johny's Seasoning Salt
- 1 cup mozzarella cheese -- grated
- 1 cup cheddar cheese - grated
Directions
Start water heating in large pot. Wash, peel and chunk potatoes into large pieces. Dice onion and saute in 1 Ttblespoon butter until soft and translucent. When the pot of water is simmering, add potatoes, chicken broth, broth cubes, sauted onions and spices. Simmer (medium heat) until potatoes are semi-soft (but not at all mushy). Add the broccoli and continue simmering until the potatoes and broccoli are soft (mash-able).
When potatoes and broccoli are soft, turn off burner (keeping pot on the turned off burner) and mash until semi-pureed in the pot - keep it a bit chunky.
Add grated cheese and stir until well mixed. Salt and pepper to taste.
Note: Add 1 to 2 cups cubed ham for a hearty meal!
