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Broccoli Potato Soup
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2 cups fresh broccoli florets
1 small onion, thinly sliced
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup water
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon pepper
1/3 cup shredded cheddar cheese
In a large saucepan, saute broccoli and onion in butter until tender. Stir in
soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted.
Yield: 4 servings.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |