Cheesy broccoli soup

2 cups chopped onion (didn't use this much because the husband doesn't like 'em)
2 tablespoons margarine
2 1/2 pounds peeled and cubed potatoes, about 4 medium potatoes (didn't peel them, extra fiber!)
2-3 cups cauliflour..adds fiber and flavor
5 cups boiling water 4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained (don't have to cook it, just add it in after pureeing)
salt and pepper to taste
3 cups shredded Cheddar (or more to taste)

Cook onion in butter until translucent. Add water, potatoes, cauliflour, bouillon, salt and pepper. Cook until potatoes are done. Puree SLOWLY in blender-don't burn yourself! Put back into pan and add broccoli and cheese. I also added about 2 oz of cream cheese for extra creaminess and a cup or so of milk. Cook until broccoli is done but on low so the bottom of the pan doesn't burn. SO DECLICIOUS! I served it with the artisian bread for dipping.. or you could make soup bowls!