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Cheese and Broccoli Soup

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By rita
Member since 2006

Serves | Prep Time | Cook Time


1 tablespoon butter or margarine
1 cup chopped onion
1-1/3 pounds potatoes (4 medium), cut into 3/4-inch cubes
2-1/2 cups water
2 chicken or vegetable bouillon cubes
10 ounces frozen chopped broccoli, 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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