Cheese & Trees Soup

Serves:

Ingredients:

1 tb Butter or margarine
1 c Chopped onion
1 1/3 lb (4 medium) potatoes
-- cut into 3/4-inch cubes
2 1/2 c Water
2 Chicken bouillon cubes
10 oz Frozen chopped broccoli
-- thawed and drained
1 1/2 c Shredded Cheddar cheese
Salt and pepper, to taste

Method:

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