4 chicken or vegetable broth
1/2 or whole onion
10 oz. frozen broccoli
10 oz. frozen cauliflower
1 sm. potato, diced
4 oz. cheddar
1/2 c. milk
Salt and pepper

Bring broth, onion, broccoli, cauliflower, and potato to a boil in a 4 quart saucepan. Reduce heat, cook covered, 10 minutes. Remove 1 cup plus broccoli and cauliflower pieces, set aside. Cook soup 10 minutes longer. Chop cheese into blender, add milk. Ladle in a small amount of vegetable broth. Puree until very smooth. Pour into large bowl and continue to puree broth until done. (Beware - it's hot!) Return pureed soup to pan with reserved vegetables and heat through, but do not boil or cheese will curdle. Add salt and pepper.