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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|Serving Size: 1 Serving (1689g)|
|Recipe Makes: 1|
|Calories from Fat: 790 (57%)|
|Amt Per Serving||% DV|
|Total Fat 87.7g||117 %|
|Saturated Fat 54.6g||273 %|
|Monounsaturated Fat 23.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 248mg||76 %|
|Sodium 2162.4mg||75 %|
|Potassium 3409.9mg||90 %|
|Total Carbohydrate 101.2g||30 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 79.7g|
|Protein 56g||80 %|
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Calories per serving: 1376
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