Potato-Broccoli Cheese Soup - cooking recipe

Ingredients

8 potatoes, peeled and cut into 3/4 inch cubes
2 Tbsp. margarine
1 to 2 c. chopped onions
6 c. water
4 or 5 chicken bouillon cubes
1 (10 oz.) pkg. frozen chopped broccoli, thawed
8 oz. shredded Cheddar cheese

Preparation

Melt the margarine; add onions and saute for 5 minutes.
Add potatoes, water and bouillon cubes.
Cover and cook until tender. Remove 1 or 2 cups potatoes and set aside.
Blend remaining potato mixture in blender until smooth.
Return all to saucepan.
Mix in reserved potatoes and broccoli.
Simmer a few minutes until the broccoli is cooked the way you like it.
Add cheese and heat through to melt.