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      Title: Cheddar-Potato-Broccoli Soup
 Categories: Soups/stews, Vegetables, Cheese/eggs
      Yield: 4 Servings

      1 tb Butter
      1 c  Onions; chopped
  1 1/3 lb Potatoes; peeled, cut into
           -3/4" cubes
  2 1/2 c  Water; boiling
      2    Chicken bouillon cubes
     10 oz Frozen broccoli cuts; thawed
           -and drained
      6 oz Cheddar cheese; shredded
           Salt and pepper; to taste

  Melt the butter in a 2- to 3-quart saucepan.  Add the onion and saute
  for 5 minutes.  Add the potatoes, water and bouillon cubes. Cover and
  bring to a boil; reduce the heat to medium and cook just until the
  potatoes are tender, about 15 minutes.  Remove 1 cup of potato cubes
  with a slotted spoon and set aside. Pour the contents of the saucepan
  into a blender and process until smooth.  Return to the saucepan. Mix
  in the reserved potatoes and the broccoli.  Place over medium-low
  heat and very gradually add the cheese, stirring until heated through
  and the cheese is completely melted. Season with salt and pepper.

  Recipe by The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl

  Posted by Fred Peters

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