Recipe - Broccoli-Potato Soup

1 tablespoon Margarine
1 md Yellow onion; chopped,
(about 1c)
2 Cloves garlic; minced
1 teaspoon Dried dill
3 cup Broccoli flowerets
3 cup Chicken broth
2 md Russet potatoes; peeled and
minced , (about 2c)
1 cup Evaporated skim milk
One half teaspoon Black pepper
One half cup Shredded cheddar cheese;
divided

In a lg saucepan, melt margarine over medhigh heat. Add onion. Cook,
stirring, until tenderabout 7 minutes. Add garlic and dill. Cook,
stirring, for 1 minute longer Add broccoli, broth, and potatoes to
saucepan; bring to a boil. Reduce heat to medlow and simmer partially
covered until vegetables are tenderabout 10 minutes.

Using a slotted spoon, place broccoli mixture in a blender or food
processor fitted with the metal blade. Process until smooth; return to
saucepan. Stir milk, 1/2teaspoon salt, and pepper into saucepan. Cook,
stirring, until soup is heated through, about 5 minutes. Add 1/4c cheese;
stir until melted about 1 minute. Ladle soup into individual bowls.
Sprinkle with remaining cheese and serve immediately.

Serves 6

Posted to recipeludigest Volume 01 Number 529 by Abtaxel Abtaxel@aol.com
on Jan 14, 1998