2 cups chopped onion (i had around 1 cup)
2 tablespoons margarine (used butter instead)
2 1/2 pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon (used canned stock instead)
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese
In a large stock pot sauté onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
Remove tough outer skin of broccoli stems and add to the veggies for the last 5-7 minutes of cooking.
In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper. (I just pureed the whole soup)
Add cheese and heat soup through until cheese is melted. Serve warm. I also put some croûtons on top.