Recipe - Cheddar-Potato-Broccoli Soup

1 tablespoon Butter
1 cup Chopped onions
1 1/3 pound Potatoes, peeled, cut into
3/4inch cubes
2 One half cup Boiling water
2 Chicken bouillon cubes
10 ounce Frozen broccoli cuts, thawed
and drained
6 ounce Shredded Cheddar cheese
Salt and pepper to taste

Melt the butter in a 2 to 3quart saucepan. Add the onion and saute for 5
minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a
boil; reduce the heat to medium and cook just until the potatoes are
tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted
spoon and set aside. Pour the contents of the saucepan into a blender and
process until smooth. Return to the saucepan. Mix in the reserved potatoes
and the broccoli. Place over mediumlow heat and very gradually add the
cheese, stirring until heated through and the cheese is completely melted.
Season with salt and pepper.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini