Ingredients
- 2 chicken bouillon (cubes)
- 600 ml boiling water
- 375 gr potatoes
- 120 gr onions (chopped)
- 110 gr broccoli cuts (frozen)
- 80 gr cheddar cheese (shredded)
- 14 gr butter
Salt and pepper to taste Melt the butter in a 2to 3 litre 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]