1 1/2 lb. fresh broccoli
1 med. onion, chopped
2 tbsp. butter
1 potato, peeled & diced
2 cans chicken broth
1/2 tsp. salt
Pinch of cayenne pepper
1 c. light cream
1 1/2 c. grated med. Cheddar cheese

Trim outer leaves and tough ends (about 2 inches) from the broccoli. Chop broccoli into bite-size pieces. Precook in boiling water for 5 minutes. Drain well.

In large pan, saute onion in butter until transparent. Add potato, chicken broth, salt and cayenne. Heat to a boil; reduce heat and simmer for 15 minutes. Add broccoli, simmer 5 minutes longer or until vegetables are tender. Pour half of mixture into blender. Blend until smooth. Return to saucepan with remainder of soup. Stir in cream and cheese. Heat through. (If too thick add more cream or milk.) Makes 6 servings.