Yield: 4 Servings
|1 tablespoon||Butter or margarine|
|1 cup||Chopped onion|
|1⅓ pounds||(4 medium) potatoes cut into 3/4-inch cubes|
|2||Chicken bouillon cubes|
|10 ounces||Frozen chopped broccoli thawed and drained|
|1½ cup||Shredded Cheddar cheese|
|Salt and pepper, to taste|
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 of the potato cubes with 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 the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.
Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein.
Source: The Potato Board <recipes@...>