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Cheese Potato Soup

6 c. potatoes
2 c. water
2 tsp. salt
1 sm. onion
2 tbsp. oleo
1 tsp. crushed garlic
2 1/2 tsp. parsley
3 c. milk
1 c. grated Cheddar cheese
1/4 tsp. pepper
1 c. broccoli
1/2-1 c. ham (bite-size pieces)


Bring potatoes to good boil in water. Add broccoli. Cook until both are done. Set aside to cool slightly. Saute onions and garlic in oleo. Set aside. Take broccoli and 2 cups of potatoes out of pan with slotted spoon. Save. Put about 2 cups of cooked potatoes with water in blender. Puree. Repeat with other 2 cups and water. Return mixture to pot. Add milk, cheese, seasonings, ham, potatoes, onion mixture and broccoli. Cook until cheese melts. Do not boil. Serve with extra cheese!


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