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 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>