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Chicken, Broccoli, Cheese and Potato Soup
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| 2 cups | chopped onion |
| 2 T | margarine |
| 2 1/2 lbs | peeled and cubed potatoes |
| 5 cups | boiling water |
| 4 cubes | chicken bouillon |
| 3 cups | fresh broccoli, cooked and drained |
| salt | |
| pepper to taste | |
| 3 cups | shredded Cheddar cheese |
In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
Add cheese and heat soup through until cheese is melted. Serve warm.
My variation: Add two chicken breasts, boil in the water to create a base. Cool and cube (or cube prior to boiling). If you want, lightly brown the chicken in a frying pan after the chicken has thoroughly cooked. Then use the stock to create the rest of the soup.
Other variation:
I used 4 cups cubed russet potatoes, 1 1lb. bag frozen broccoli flowets, 1 c. chopped onion as I thought 2 cups would be over powering, in place of the bouillion cubes and 5 cups of water I used 2 14oz. cans chicken broth and 1 cup water also added 3 crushed garlic cloves, and only used 8 oz. sharp cheddar cheese. I cooked the broccoli in with the potatoes as other reviewers suggested and then pureed 1/2 the soup and it turned out nice and creamy.
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