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In a large stockpot, heat oil and saute the onion
for 5-7 minutes over low/medium heat. Add
potatoes, broccoli, and stock; bring to a boil.
Reduce to a simmer and cook, covered, for 12-15
minutes or until broccoli and potatoes are tender
when pierced with a fork. Remove the mixture from
stovetop; allow to cool a bit. Pour the mixture
and cheese into a blender; puree. (Or use a
handheld blender and do right in pot.)
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