Cheddar-Potato-Broccoli Soup

1 Tablespoon Butter
1 Cup Chopped onions
1 1/3 Pound Potatoes, peeled, cut into 3/4-inch cubes
2 1/2 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 3-quart saucepan. Add the onion and sauté 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 medium-low 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.
Home Cookin 4.8 Chapter: Soups
[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]
Posted by Fred Peters.