Description:

Uses potatoes to thicken

Source:

Marlene Mondragon

Serves/Makes:4

Ingredients

• 1 tbsp (15 ml) butter
• 1 cup (225 ml) chopped onion
• 1-1/3 lbs (.6 kg). potatoes, about 4 medium, cubed
• 2 chicken bouillon cube
• 10 oz (280 grm). frozen broccoli, thawed and drained
• 1-1/2 cups (350 ml) shredded cheddar cheese
• salt
• pepper

Preparation

• In 2 quarts (1900 ml) saucepan, melt butter.
• Add onions and saute 5 minutes.
• Add potatoes, water to cover, and bouillon.
• Cover, bring to boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes.
• Remove 1 cup (225 ml) of potatoes with slotted spoon,set aside.
• Pour contents of saucepan into container of blender.
• Holding lid securely, blend until smooth; return to saucepan.
• Steam broccoli in microwave dish until crisp-tender.
• Mix reserved potatoes and broccoli into saucepan with blended contents.
• Over medium-low heat gradually add cheese, stirring until heated and cheese is melted.
• Season to taste with salt and pepper.

Comments

It is good with extra fresh steamed broccoli added before serving.