1 T. butter or margarine
1 c. chopped onion
1 1/3 lb. (4 med.) potatoes, cut into 3/4″ cubes
2 1/2 c. water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 1/2 c. shredded Cheddar cheese
Salt & pepper, to taste
Melt 2- to 3-quart saucepan over medium heat, melt butter. Add onion; sauté 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 a 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. Makes 4 servings.
Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce.
Nutritional Information Per Serving: 360 calories, 18 gm fat, 60 mg cholesterol, 640 mg sodium, 33 gm carbohydrate, 7 gm fiber, 18 gm protein.