| 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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