Cheese and Trees Soup

1 tb Butter or margarine

1 c Chopped onion

1 1/3 lb (4 medium) potatoes

-- cut into 3/4-inch cubes 2 1/2 c Water

2 Chicken bouillon cubes

10 oz Frozen chopped broccoli

-- thawed and drained 1 1/2 c Shredded Cheddar cheese

Salt and pepper, to taste In 2- to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of the potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper. Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein. Source: The Potato Board