Cheddar-Potato-Broccoli Soup

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.