Potato-Broccoli-Cheese Soup

• 4 medium potatoes
• 1 Tbsp. margarine
• 1 c. chopped onions
• 2 1/2 c. boiling water with 2 chicken bouillon cubes or 2 1/2 c. chicken broth
• 1 1/2 c. broccoli florets, cooked, or 10 oz. pkg. frozen broccoli, thawed and drained
• 1 1/2 c. shredded cheese
• salt and pepper to taste

1. Peel potatoes and cut into 3/4 inch cubes.
2. Melt margarine in 3-quart kettle.
3. Saute onion.
4. Add potatoes and bouillon water or broth.
5. Cook about 15 minutes until the potatoes are tender.
6. Set aside 1 cup of potatoes.
7. Puree the rest in blender and return to saucepan.
8. Mix in reserved potatoes and drained broccoli.
9. Season with salt and pepper.
10. Over low-medium heat gradually add cheese, stirring until heated through and cheese is melted.
11. Yield:
12. 4 servings.

potatoes, margarine, onions, boiling water, broccoli florets, shredded cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=932089 (may not work)