Cheese and Trees Soup


At a Glance

  • Prep Method: Boiled
  • Special Requests: Kid Friendly
  • Cuisine: American
  • Yield: 4
  • Ready Time:

Recipe By:

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


  •  1 tablespoon butter or margarine
  •  1 cup chopped onion
  •  1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
  •  2 1/2 cups water
  •  2 chicken or vegetable bouillon cubes*
  •  1 package (10 ounces) frozen chopped brocoli, thawed and drained
  •  1 1/2 cups shredded Cheddar cheese*
  •  Salt and pepper, to taste


In 2 to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.

Calories: 341 Fat: 17g Cholesterol: 50mg Sodium: 1022mg Fiber: 6g Protein: 18g

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