Cheddar-Potato-Broccoli Soup

• 1 tbsp (15 ml) butter
• 1 cup (225 ml) chopped onion
• 1-1/3 lbs (.6 kg). potatoes, about 4 medium, cubed
• 2 chicken bouillon cube
• 10 oz (280 grm). frozen broccoli, thawed and drained
• 1-1/2 cups (350 ml) shredded cheddar cheese
• salt
• pepper

1. In 2 quarts (1900 ml) saucepan, melt butter.
2. Add onions and saute 5 minutes.
3. Add potatoes, water to cover, and bouillon.
4. Cover, bring to boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes.
5. Remove 1 cup (225 ml) of potatoes with slotted spoon,set aside.
6. Pour contents of saucepan into container of blender.
7. Holding lid securely, blend until smooth; return to saucepan.
8. Steam broccoli in microwave dish until crisp-tender.
9. Mix reserved potatoes and broccoli into saucepan with blended contents.
10. Over medium-low heat gradually add cheese, stirring until heated and cheese is melted.
11. Season to taste with salt and pepper.

butter, onion, potatoes, chicken bouillon cube, frozen broccoli, cheddar cheese, salt, pepper

Taken from online-cookbook.com/goto/cook/rpage/001423 (may not work)