Cheese and Trees Soup

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.

nutritional information per serving:
Calories: 341 Fat: 17 g Cholesterol: 50 mg Sodium: 1022 mg	Carbohydrates: 35 g Fiber: 6 g Protein: 18 g

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photo credit: United States Potato Board

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RECIPE POSTED APRIL 08, 2003

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