Cheddar-Potato-Broccoli-Soup

1 tablespoon butter or margarine

1 cup chopped onion

1 1/3 pounds (4 medium) potatoes, peeled and cut into 1/2 – inch cubes

3 cups water

3 chicken bouillon cubes

10-ounce package frozen cut broccoli, thawed and drained

1 ½ cups (6 ounces) shredded cheddar cheese

Salt and pepper, to taste

In a 2 to 3-quart microwave-safe bowl, cook butter on high (100 percent) power for 1 minute.  Add onion; cook on high for 3 minutes. Add potatoes, water and bouillon; cook on high for 15 minutes. Remove 1 cup of the potato cubes with a slotted spoon; set aside.

Pour contents of the bowl into the container of an electric blender. Holding lid securely, blend until smooth; return to bowl. Stir in reserved potatoes, broccoli and cheese. Cook on medium (50 percent power) for 4 minutes, stirring until heated through and cheese is melted. Season with salt and pepper. Makes 4 servings.