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| 1 Esslöffel | butter or margarine |
| 1 Tasse | onion chopped |
| 1 1/3 x ca. 450 g | (4 medium) potatoes cut into 3/4-inch cubes |
| 2 1/2 Tasse | water |
| 2 | Chicken bouillon cubes |
| 10 x ca. 30 g | Frozen chopped broccoli thawed and drained |
| 1 1/2 Tasse | cheddar cheese shredded |
| | salt |
| | pepper |
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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
cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein.
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