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Cheese and Trees Soup

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.

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