Cheddar-potato-broccoli soup

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
1 cup Chopped onions
1⅓ pounds Potatoes, peeled, cut into 3/4-inch cubes
2½ cup Boiling water
2 Chicken bouillon cubes
10 ounces Frozen broccoli cuts, thawed and drained
6 ounces Shredded Cheddar cheese
Salt and pepper to taste

Directions

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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