Cheddar-Potato-Broccoli Soup - cooking recipe

Ingredients

1 Tbsp. butter or margarine
1 c. chopped onion
1 1/3 lb. (4 medium) potatoes, peeled and cut into 3/4-inch cubes
2 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen broccoli cuts, thawed and drained
1 1/2 c. (6 oz.) shredded Cheddar cheese
salt and pepper to taste

Preparation

In 2- to 3-quart saucepan, melt butter.
Add onion; saute 5 minutes.
Add potatoes, water and bouillon.
Cover; bring to boil. Reduce heat to medium and cook just until potatoes are 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 on securely, 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.
Makes 4 servings (about 5 cups).