Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into
-3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed
-and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste

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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