Brunch

Broccoli and Potato Cheese Soup is for Soup.

Broccoli and Potato Cheese Soup takes 15 minutes to prepare.

Broccoli and Potato Cheese Soup takes 20 minutes to cook.

Broccoli and Potato Cheese Soup makes 4 servings.

The ingredients for Broccoli and Potato Cheese Soup are:

2 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt and pepper
2 small yellow-fleshed potatoes, such as yukon gold (10 ounces total), peeled and finely chopped
1 bunch broccoli (about 1-1/4 pounds), chopped into 1/2-inch pieces
3/4 cup shredded Cheddar cheese (3 ounces)
Plus 2 ounces additional shredded cheese for garnish

Here is how you make Broccoli and Potato Cheese Soup:

In a medium saucepan, heat the olive oil over med-high heat. Add the onion, season with salt and pepper and cook, stirring often, until softened, about 7 minutes. Add the potatoes and 3 1/2 cups water and bring to a boil; lower the heat and simmer for 5 minutes. Add the broccoli, cover and cook just until tender, about 7 minutes. Using a blender, puree half the soup; combine with the other half. Stir in 3/4 cup of shredded cheese. Season with salt and pepper and keep warm over low heat. Add additional shredded cheese on top, if desired. Makes 4 (1 cup) servings. Number of Servings: 4Recipe submitted by SparkPeople user WISEGAL7.

The nutritional information for Broccoli and Potato Cheese Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 310.2

• Total Fat: 19.0 g
• Cholesterol: 37.1 mg
• Sodium: 556.0 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 6.1 g
• Protein: 15.1 g

The dietary needs meet for Broccoli and Potato Cheese Soup is Vegetarian