Title: Potatoes, Cheese and Trees Soup
Categories: Soup
Yield: 4 Servings
| 1 | tb | Butter or margarine |
| 1 | c | Onion; chopped |
| 1 1/3 | lb | 4-med. potatoes; cut into 3/4" cubes |
| 2 1/2 | c | -Water |
| 2 | | Chicken bouillon cubes |
| 1 | pk | 10-oz. froz chopped broccoli thawed and drained |
| 1 1/2 | c | Cheddar cheese; shredded |
| | | Salt |
| | | Pepper |
In 2- to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5
minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce
heat, cover and cook until potatoes are just tender, about 15 minutes.
Remove 1 cup potato cubes with slotted spoon; set aside. Pour contents of
saucepan into container of electric blender. Blend until smooth; return to
saucepan. Mix in reserved potatoes and broccoli. Over medium- low heat
gradually add cheese, stirring until heated through and cheese is
completely melted. Season with salt and pepper. Per serving: 360 calories,
33 g carbohydrate, 18g protein, 18 g fat, 60 mg cholesterol, 7 g fiber,
640mg sodium. Source: The Potato Board