Broccoli Potato Soup

25 min · Serves 4

Based on a recipe from Don’t Play With Your Food: Fall and Winter Cookbook Arizona Nutrition Network, via USDA MyPlate Kitchen

What goes in

• 4 cupsbroccoli, chopped
• 1small onion, chopped
• 4 cupslow-sodium chicken or vegetable broth
• 1 cupnon-fat evaporated milk
• ½ cupinstant mashed potatoes
• salt and pepper (optional)
• ¼ cupcheddar cheese, shredded

How to cook it

1. Place the broccoli, onion, and broth into a large pot.
2. Bring the liquid to a boil.
3. Lower the heat, cover the pot, and simmer for about 10 minutes until the vegetables are soft.
4. Pour in the milk and gradually whisk in the mashed potatoes.
5. Continue cooking while stirring constantly until the mixture bubbles and thickens.
6. Add salt and pepper to taste, thinning with a little extra milk or water if the soup is too thick.
7. Divide the soup into bowls and top each portion with about 1 tablespoon of shredded cheese.

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