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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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In Valparaiso, Indiana, Barbara Baker relies on a few handy ingredients to make canned soup taste just like homemade. The creamy mixture that results is hearty with chunks of broccoli and potato. Ingredients:
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 |
Directions:
1. 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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