Broccoli Potato Soup Recipe

• 2 tbsp Butter or Margarine
• 2 cups Onion (chopped)
• 2½ pounds Potatoes (peeled and cubed)
• 3 cups Cheddar Cheese (shredded)
• 3 cups Fresh Broccoli (cooked and drained)
• 4 cubes Chicken Bouillon
• 5 cups Boiling Water
• Salt and Pepper, to taste

• In a large pan, sauté butter and onion over medium flame.
• Add bouillon cubes, potatoes and water. Cover and bring to boil.
• Cook on medium heat for around 15 minutes, or until potatoes are tender.
• Scrape off the thick outer skin of broccoli stems and cook.
• Once broccoli is cooked, add to the soup.
• Grind half of the soup in a blender and add it back to the pot.
• Season with pepper and salt.
• Add cheese and heat the soup until cheese melts.
• Serve hot.