Quick and Easy Broccoli Cheese Soup
Total TimePrep/Total Time: 20 min.
- 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
- 3 cups milk
- 3 cups frozen chopped broccoli
- 1 cup frozen O'Brien potatoes
- 1/2 teaspoon salt
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
Nutrition Facts1 cup: 127 calories, 6g fat (3g saturated fat), 19mg cholesterol, 572mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 6g protein.
Feb 22, 2018
Very tasty. I cooked it for 20 minutes because the vegetables don't get as done as I like them the way it is stated. I also used 1 can cheddar cheese soup and one can of nacho cheese soup for extra flavor. A very quick and easy soup!
Oct 18, 2011
The first time I made this soup, I followed the recipe exactly. It was good, but the potatoes didn't seem completely cooked. Now I cook the potatoes in the oven first until they turn a light brown. I also cut up and cook approximately two heads of fresh broccoli to use instead of the frozen. Then, I put everything in a 3-quart crock pot and let it simmer for a few hours. Dinner is set to go and I don't have to think about it. It tastes great too-even my two-year-old son who hates broccoli loves this soup.
Nov 13, 2008
Oct 10, 2008
This is my absolute favorite reciepe for this soup!
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