Potato-Broccoli-Cheese Soup - cooking recipe

Ingredients

4 medium potatoes
1 Tbsp. margarine
1 c. chopped onions
2 1/2 c. boiling water with 2 chicken bouillon cubes or 2 1/2 c. chicken broth
1 1/2 c. broccoli florets, cooked, or 10 oz. pkg. frozen broccoli, thawed and drained
1 1/2 c. shredded cheese
salt and pepper to taste

Preparation

Peel potatoes and cut into 3/4 inch cubes.
Melt margarine in 3-quart kettle.
Saute onion.
Add potatoes and bouillon water or broth.
Cook about 15 minutes until the potatoes are tender.
Set aside 1 cup of potatoes.
Puree the rest in blender and return to saucepan.
Mix in reserved potatoes and drained broccoli.
Season with salt and pepper.
Over low-medium heat gradually add cheese, stirring until heated through and cheese is melted.
Yield:
4 servings.