Cheese & trees soup

Yield: 4 Servings

Measure Ingredient
1 tablespoon Butter or margarine
1 cup Chopped onion
1⅓ pounds (4 medium) potatoes cut into 3/4-inch cubes
2½ cup Water
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@...>

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