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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I have had this recipe for years and don't even remember where I got it. It is great on a cool fall evening served with fresh, hot bread. The evaporated milk is my substitute for cream. It works great in all kinds of cream soups. The recipe kind of cheats a little by using canned soup but the end result is quite flavorful! Ingredients:
1 1/2 lbs frozen chopped broccoli |
1 medium onion, chopped |
2 tablespoons butter |
2 (10 3/4 ounce) cans cream of potato soup |
1 (14 ounce) can chicken broth |
1/8 teaspoon ground nutmeg |
1 (12 ounce) can fat-free evaporated milk |
1 cup sharp cheddar cheese, shredded |
1 teaspoon salt |
1/4 teaspoon cayenne, peppper |
Directions:
1. Saute onion in butter until translucent.
2. Add chicken broth, potato soup, and broccoli.
3. Simmer on low approximately 15 minutes.
4. Puree mixture with a hand blender (stick blender) until smooth.
5. Add cheese, evaporated milk, and seasonings. Heat - do not boil. Enjoy!
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