Cheese-and-Trees Soup

prep time:: 40 min

Makes 4 servings

ingredients

1TBSP butter or margarine
1 cup chopped onion
4 medium potatoes (1-1/3 pounds), unpeeled, in 3/4 inch cubes
2 1/2 cups water
2 chicken bouillon cubes (or substitute chicken broth for water)
1 ten oz box frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar
Salt and pepper to taste

directions

In a 2-3 quart saucepan over medium heat, melt butter. Add onion and saute 5 minutes. Add potatoes, water and bouillon cubes (or broth). Bring to boil; reduce heat, cover and cook until potatoes are tender, about 15 minutes. Remove 1 cup of potatoes with slotted spoon; set aside. Pour contents of saucepan (two batches if necessary) into bowl of blender or food processor. Cover adn buzz until soup is fairly smooth. Return all to saucepan. Mix in broccoli and reserved potatoes. Over medium-low heat, gradually add cheese, stirring until cheese is melted. Season with salt and pepper.

Source: Potato Board