• 2 cups chopped onion
  • 2 tablespoons margarine
  • 2 ½ pounds peeled and cubed potatoes
  • 5 cups boiling water
  • 4 cubeschicken bouillon
  • 3 cups fresh broccoli, cooked and drained
  • salt and pepper to taste
  • 3 cups shredded Cheddar cheese
  • Directions

  • Step 1

    In a large stock pot saute onion in butter.Add potatoes, water and bouillon cubes.Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.


  • Step 2

    Remove tough outer skin of broccoli stems and cook broccoli.Once cooked add to soup.

  • Step 3

    In a blender or food processor puree half of the soup and return to stock pot.Season with salt and pepper.

  • Step 4

    Add cheese and heat soup through until cheese is melted.Serve warm.

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