Cheese and Trees Soup

United States Potato Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 25 mins


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


  1. 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.
  2. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan.
  3. Mix in reserved potatoes and broccoli. Over medium-low heat, gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 341
  • Fat 17g
  • Cholesterol 50mg
  • Sodium 1022mg
  • Carbohydrate 35g
  • Fiber 6g
  • Protein 18g