Potato Broccoli Soup

By Hester

Ingredients

• 2 medium onions, chopped
• 1 clove garlic, minced
• 1 tablespoon butter
• 4 cups potato, diced
• 2 tablespoons vegetable bouillon poweder
• 4 cups broccoli, diced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups water
• 13 1/2 oz can evaporated milk
• 1/2 cup sharp cheddar cheese, grated

Details

Servings 11

Preparation

Step 1

Saute onion and garlic in butter in large saucepan or dutch oven for about 10 minutes until soft and starting to turn golden.

Add next 6 ingredients. Bring to a boil. Cook until potatoes are tender. Do not drain.

Stir in milk. Remove some of the solids with slotted spoon to small bowl. Puree remainder. Add solids.

Sprinkle each serving with 1 tbsp. grated cheese.