Broccoli Potato Soup

4 Servings
    Prep/Total Time: 10 min.


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
    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.


Nutrition Facts: 1 serving (1 cup) equals 174 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 709 mg sodium, 16 g carbohydrate, 2 g fiber, 7 g protein.

   

The Girls & I Monday Cooking: Potato Soup

Last night our low was less than 3 degrees and our high was about 24 here in the Reno, Nevada area, so it was definitely a night suitable for soup.  

INGREDIENTS:
6 potatoes, peeled and cut into bite size pieces
2 onions, chopped
1 carrot, pared and sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 TBL parsley flakes
5 cups water
1 TBL salt
pepper
1/3 cup butter
1- 13 ounce can evaporated milk
chopped chives

Put all ingredients in crockpot, except evaporated milk and chives. 
Cover and cook on low 10 -12 hours. (High 3 or 4 hrs.)

Stir in milk during last hour.  If desired, mash potatoes with masher
before serving.  Serve topped with chopped chives.


My 13 year old, Serena is a cheddar cheese lover, she loves shredded cheese on top of her potato soup.