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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