Categories: Soups/stews, Vegetables, Cheese/eggs 
      Yield: 4 servings 
  
      1 tb Butter                              2    Chicken bouillon cubes 
      1 c  Chopped onions                     10 oz Frozen broccoli cuts, thawed 
  1 1/3 lb Potatoes, peeled, cut into               -and drained 
           -3/4-inch cubes                     6 oz Shredded Cheddar cheese 
  2 1/2 c  Boiling water                            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. 
   
  Makes 4 servings. 
   
  [The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl] 
   
  Posted by Fred Peters.