Cheddar-potato-broccoli soup

 
                        CHEDDAR-POTATO-BROCCOLI SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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