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Servings:
4 Preparation Time: 15 Minutes Cooking Time: 25 Minutes |
- 1 tablespoon butter or margarine
- 1 cup chopped onion
- 1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
- 2 1/2 cups water
- 2 chicken or vegetable bouillon cubes
- 1 package (10 ounces) frozen chopped brocoli, thawed and drained
- 1 1/2 cups 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 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.
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