| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetarian | Soups, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 382
Calories From Fat: 175
Total Fat: 19.9g
Cholesterol: 52.7mg
Sodium: 841.5mg
Potassium: 982.2mg
Carbohydrates: 34.9g
Fiber: 4g
Sugar: 3.5g
Protein: 18.3g