Cheesy Broccoli Potato Soup recipe
This is one of the easiest soups ever, and it’s so yummy! The “shortcuts” I take are using frozen broccoli, having frozen grated cheese on hand, and using a jar or cubes of non-MSG bouillon, instead of stock. Using an immersion blender also cuts down on the dishes and hassle. I like to double this, since it’s so simple, and freeze the leftovers.
(I made this with purple potatoes once, which made it a dark, delicious green! Would be perfect to add to a St. Patrick’s Day feast.)
