| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Soups, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter or margarine |
| 1 |
c |
Chopped onion |
| 1 1/3 |
lb |
(4 medium) potatoes cut into 3/4-inch cubes |
| 2 1/2 |
c |
Water |
| 2 |
|
Chicken bouillon cubes |
| 10 |
oz |
Frozen chopped broccoli thawed and drained |
| 1 1/2 |
c |
Shredded Cheddar cheese |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
In 2- to 3-quart saucepan over medium heat, melt butter. Add onion;
saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to
boil, reduce heat, cover and cook until potatoes are just tender,
about 15 minutes. Remove 1 cup of the potato cubes with slotted
spoon; set aside. Pour contents of saucepan into container of
electric blender. Holding lid down tightly, blend until smooth;
return to saucepan. Mix in reserved potatoes and the broccoli. Over
medium-low heat gradually add cheese, stirring until heated through
and cheese is completely melted. Season with salt and pepper.
Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce
Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg
cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g
protein.
Source: The Potato Board <recipes@potatoes.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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