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Cheddar - Potato Broccoli Soup
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1 tbsp. butter
1 c. onion, chopped
1 1/2 lbs. potatoes, chopped into 3/4
inch cubes
2 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen broccoli,
thawed & cut
1 (6 oz.) pkg. shredded Cheddar cheese
In a 3 quart saucepan, melt butter. Add potatoes, water, bouillon cubes. Cover and bring to a boil, reduce heat to medium. Cook just until potatoes are tender. Remove one cup of potato cubes with a slotted spoon; set aside. Pour contents of saucepan into electric blender; blend until smooth then return to saucepan. Mix in reserved potatoes and broccoli. Heat on medium-low. Gradually add cheese, stirring until cheese melts.
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