Potato, Broccoli and Cheese Soup

By BurnisonFam

Ingredients

• 2 c chopped onion
• 2 T olive oil
• 2 1/2 pounds peeled and cubed potatoes
• 5 c boiling water
• garlic
• 4 cubes chicken bouillon
• 3 c fresh broccoli, cooked and drained
• salt, pepper, cayenne, chili powder & oregano to taste
• 3 c shredded cheddar cheese (less?)

Preparation

Step 1

In a large stock pot saute onion and garlic in olive oil. Add potatoes, water and bouillon cubes. Cover, bring to a boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.

Remove tough outer skin of broccoli stems and add to soup.

In a blender or food processor puree half of the soup and return to stock pot. Season.

Add cheese and heat soup through until cheese is melted.