Title: Cheddar-Potato-Broccoli Soup
Categories: Soup Vegetable Cheese
Yield: 4 Servings

1	tb	Butter
1	c	Chopped onions
1 1/3	lb	Potatoes, peeled, cut into 3/4-inch cubes
2 1/2	c	Boiling water
2		Chicken bouillon cubes
10	oz	Frozen broccoli cuts, thawed and drained
6	oz	Shredded Cheddar cheese
		Salt and pepper to taste

Melt the butter in a 2- to 3-quart 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 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.

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

Posted by Fred Peters.

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