1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed
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.