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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 1 tablespoon butter or margarine
- 1 cup onions chopped
- 113 pounds potatoes cut into 3/4inch cubes
- 2 1/2 cups water
- 2 each chicken bouillon cubes skip this ingredient if making a vegetarian version
- 10 ounces broccoli, frozen chopped, thawed and drained
- 1 1/2 cups cheddar cheese shredded
- 1 x salt and black pepper to taste
Method
- 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 the 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.
