Recipe - Potato Broccoli Soup (Cotterer)

1 tablespoon Butter or margarine
1 cup Chopped onion
1 1/3 pound (4 medium) potatoes; cut
into 3/4" cubes
2 One half cup Water
2 Chicken bouillon cubes
10 ounce Frozen chopped broccoli;
thawed and drained
1 One half cup Shredded cheddar cheese
Salt and pepper; to taste

In 2 to 3quart saucepan over medium heat, melt butter. Add onion: saute 5
minutes. Add potatoes, water and bouillon cubes. Bring to a boil, reduce
heat, cover and cook 15 minutes.

Remove 1 cup of potato cubes with a slotted spoon; set aside. Pour contents
of saucepan into container of electric blender. Holding lid down tightly,
blend until smooth; return to saucepan. Mix in reserved potatoes and
broccoli. Over mediumlow heat, gradually add cheese, stirring until soup
is heated through and cheese is melted. Add seasonings.

Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post
and Courier Food Editor, Sun, 08Feb1998.
http://www.charleston.net/pub/entertain/cookin/soup0208.htm

Recipe by: Carol Dotterer of Charleston, SC

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 08,
1998