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Broccoli Cheddar Soup

4 tb Butter
1 c Chopped onion
4 c Chopped fresh broccoli; (divided)
2 c Diced potato
1/2 ts Garlic powder
2 cn Chicken broth; (10.8 oz)
1 Bay leaf
1 c Cheddar cheese
1 1/2 c Milk
1 ds Pepper


Melt butter in a large Dutch oven. Saute onion in butter for 3 minutes. Add 2 cups broccoli, potato, garlic powder, broth and bay leaf. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Discard bay leaf. Place half of broccoli mixture in blender, cover and process until smooth. Pour into a bowl. Repeat with remaining broccoli mixture. Return all broccoli puree to pan, add cheese, milk, pepper and remaining broccoli. Cook for 4 minutes or until broccoli is tender and cheese melts. Yield: 6 servings.

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