Categories: soup

Ingredients

• 5 C diced potatoes
• water to cover the potatoes
• ~12 oz. chopped broccoli (we used frozen)
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 C milk
• 1 C extra sharp cheddar cheese, shredded

Directions

1. Place the diced potatoes in a large stockpot, sprinkle with salt and cover with water. Boil for about 30 minutes, covered. Stir occasionally, especially as the potatoes get softer.

2. When the potatoes are tender, mash a few times with a potato masher. Then, add in the frozen broccoli. Allow the broccoli and potatoes to continue cooking for another 5ish minutes.

3. Add the milk, and heat until the mixture simmers. Mash the soup a few more times with the potato masher, if desired.

4. Then, remove from the heat. Stir in the pepper and the cheese and allow the hot soup to melt the cheese slowly.

5. Serve warm with a yummy crusty bread.

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