Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter or margarine |
| 1 cup | Chopped onion |
| 1⅓ pounds | (4 medium) potatoes; cut into 3/4\" cubes |
| 2½ cup | Water |
| 2 \N | Chicken bouillon cubes |
| 10 ounces | Frozen chopped broccoli; thawed and drained |
| 1½ cup | Shredded cheddar cheese |
| \N \N | 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 a boil, reduce heat, cover and cook 15 minutes.
Remove 1 cup of potato cubes with a 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 broccoli. Over medium-low heat, gradually add cheese, stirring until soup is heated through and cheese is melted. Add seasonings.
Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post and Courier Food Editor, Sun, 08-Feb-1998.
Recipe by: Carol Dotterer of Charleston, SC Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 08, 1998