Potato Broccoli Soup Recipe
Ingredients
| Pillsbury Creamy - 1 package | ||
| White Sauce Scalloped Potatoes | ||
| Water | 3 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Condensed chicken broth - 2 (10 3/4-ounce) cans | ||
| Green Giant - 9-ounce package | ||
| Harvest Fresh | ||
| Frozen Cut Broccoli, thawed | ||
| American cheese - 1 cup, shredded or blue cheese -1/2 cup, crumbled | ||
Directions
MAKING
1. In a 5-quart Dutch oven add potato slices, contents of sauce mix envelope, water, milk and chicken broth. Combine together well.
2. Bring to boil.
3. Decrease heat, cover and simmer for 15 minutes. Stir in between.
4. Cut broccoli into big pieces.
5. Add broccoli to potato mixture.
6. Stir and simmer for 5 to 7 minutes until vegetables are cooked.
7. Add cheese and stir until mixed.
SERVING
8. Serve hot.
1. In a 5-quart Dutch oven add potato slices, contents of sauce mix envelope, water, milk and chicken broth. Combine together well.
2. Bring to boil.
3. Decrease heat, cover and simmer for 15 minutes. Stir in between.
4. Cut broccoli into big pieces.
5. Add broccoli to potato mixture.
6. Stir and simmer for 5 to 7 minutes until vegetables are cooked.
7. Add cheese and stir until mixed.
SERVING
8. Serve hot.
Chef
