| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Meats | Baltimore | Soups/stews, Vegetables, Cheese/eggs | 4 | Servings |
INGREDIENTS
| 1 | tb | Butter |
| 1 | c | Chopped onions |
| 1 1/3 | lb | Potatoes, peeled, cut into 3/4-inch cubes |
| 2 1/2 | c | Boiling water |
| 2 | Chicken bouillon cubes | |
| 10 | oz | Frozen broccoli cuts, thawed and drained |
| 6 | oz | Shredded Cheddar cheese |
| Salt and pepper to taste |
INSTRUCTIONS
Melt the butter in a 2- to 3-quart 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] Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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