peeled, cut into 3/4 inch cubes
chicken bouillon cubes
thawed and drained
salt and black pepper
Melt the butter in a 2 to 3-quart saucepan.
Add the onion and sauté for 5 minutes.
Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted. Season with salt and pepper. Makes 4 servings.