Cheese and trees soup

Main Ingredient: Cheese Cheese and eggs
Course: Various soups and stews
Dietary: Various vegetarian
Yield:

Cheese and trees soup ingredients

1 T butter Or margarine
1 c Chopped onion
1 1⁄3 lb (4 medium) potatoes
-- cut into ¾-inch cubes
2 1⁄2 c water
2 Chicken bouillon cubes
10 oz Frozen chopped broccoli
-- thawed and drained
1 1⁄2 c Shredded Cheddar cheese
Salt and pepper, to taste

Cooking Cheese and trees soup

1. In 2- to 3-quart saucepan over medium heat, melt butter.
2. Add onion; saute 5 minutes.
3. Add potatoes, water and bouillon cubes.
4. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes.
5. Remove 1 cup of the potato cubes with slotted spoon; set aside.
6. Pour contents of saucepan into container of electric blender.
7. Holding lid down tightly, blend until smooth; return to saucepan.
8. Mixi in reserved potatoes and the broccoli.
9. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted.
10. Seasoni with salt and pepper.
11. menu: bread sticks, carrot-raisin salad, gingerbread with applesauce nutritional information per serving: 360 calories; 18 g fat; 60 mg cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein.