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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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There is a lot of great broccoli soups on this site. So why another one? Because this one is a little bit different :) Ingredients:
1 (5 ounce) package au gratin potato mix |
2 cups milk |
1/2 cup canned whole kernel corn or 1/2 cup frozen whole kernel corn, thawed |
1/4 cup chopped celery |
2 (14 1/2 ounce) cans low-sodium low-fat chicken broth |
1 (9 ounce) package frozen chopped broccoli |
1 1/2 cups shredded swiss cheese |
salt and pepper, to taste |
Directions:
1. Combine Potatoes, Sauce Mix and remaining ingredients except cheese in a large saucepan or Dutch oven and heat to a boiling over high heat, stirring occasionally and breaking up broccoli with fork.
2. Reduce heat, cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and pepper to taste if desired.
3. Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
4. Enjoy!
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