Cheddar Potato Broccoli Soup

• 1 Tbsp. butter
• 1 1/3 lb. peeled potatoes, cut into 3/4-inch cubes
• 10 oz. frozen broccoli, cut, thawed and drained
• salt and pepper to taste
• 1 c. chopped onion
• 2 1/2 c. boiling water
• 2 chicken bouillon cubes
• 6 oz. shredded Cheddar cheese (I use Velveeta)

1. Melt butter in saucepan and add onion; saute 5 minutes.
2. Add potatoes, water and bouillon cubes.
3. Cover and bring to boil; reduce heat and cook until potatoes are tender, about 15 minutes. Remove 1 cup potato cubes and set aside.
4. Pour contents into large bowl and beat with mixer until smooth.
5. Return to pot.
6. Mix in reserved potatoes and broccoli.
7. Over medium heat gradually add cheese, stirring until heated through and cheese melts.
8. Season and enjoy.
9. Serves 4.

butter, potatoes, frozen broccoli, salt, onion, boiling water, chicken bouillon cubes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523915 (may not work)