Servings:41 tb Butter1 cChopped onions1 1/3 lb Potatoes, peeled, cut into-3/4-inch cubes2 1/2 cBoiling water2Chicken bouillon cubes10 oz Frozen broccoli cuts, thawed-and drained6 oz Shredded Cheddar cheeseSalt and pepper to tasteMelt the butter in a 2- to 3-quart saucepan.Add the onion and saute for 5minutes.Add the potatoes, water and bouillon cubes.Cover and bring to aboil; reduce the heatto medium and cook just until the potatoes aretender, about 15 minutes.Remove 1 cup of potato cubes with a slottedspoon and set aside.Pour the contents of the saucepan into a blender andprocess until smooth.Return to the saucepan.Mix in the reservedpotatoes and the broccoli.Place over medium-low heat and very graduallyadd the cheese, stirring until heated through and the cheese is completelymelted.Season with salt and pepper.Makes 4 servings.[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]Posted by Fred Peters.
