Broccoli Cheese Soup
by Shannon Lang
serves: 4
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Broccoli and potatoes in a thick, creamy broth. |
Ingredients: |
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1 can |
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cream of celery soup |
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1 can |
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cream of chicken soup |
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3 C |
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milk |
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1 Tbsp |
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dried minced onion |
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1 tsp |
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dried parsley flakes |
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1/2 tsp |
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garlic powder |
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1/4 tsp |
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pepper |
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3 C |
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frozen, chopped broccoli, thawed |
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1 can |
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sliced potatoes, drained |
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1/2 C |
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shredded cheddar cheese |
Directions: |
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In a large saucepan, combine the soups, milk, onion, parsley, garlic powder, and pepper. Stir in broccoli and potatoes; heat through. Just before serving, sprinkle with cheese.
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