Prep 5 mins
Cook 20 mins
ORIGINAL TEXT: This soup cooks up thick and quick in no time at all! It uses a can of potato soup as a base. I haven't made it yet, but will report back when I do. UPDATE: Well, I finally made this, and I wanted to tell you all how it came out... which was not great. Even with a bunch of changes to liven it up (I sauteed a whole onion and two cloves of garlic first, and then added a bunch more spices , including red pepper, chili powder, garlic powder, sea salt, black pepper, and Italian seasoning), the soup was pretty bland, and the flavors did not meld well. I might only give it 3 stars if I was rating it. Boo hiss! Instead of this recipe, I suggest Almost Too-Easy Potato-Chicken-Cheese Soup (Almost Too-Easy Potato-Chicken-Cheese Soup) which was way, way, way better! (If you do still want to make this one, I think you will be happier using a vegetable mix instead of just broccoli. Also, definitely chop the vegetable mix before adding it to the pot, otherwise the chunks are too big). Sorry to disappoint!
- 1 cup broccoli floret
- 1 cup loose-pack frozen whole kernel corn
- 1⁄2 cup water
- 1⁄4 cup chopped onion
- 1 1⁄2 teaspoons chopped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
- 2 cups milk
- 1 1⁄2 cups chopped cooked chicken or 1 1⁄2 cups turkey
- 1 (10 3/4 ounce) can condensed cream of potato soup
- 3⁄4 cup shredded cheddar cheese (about 3 ounces)
- 1 dash pepper
- 1⁄4 cup shredded cheddar cheese (about 1 ounce)
- In a large saucepan combine broccoli, corn, water, onion, and thyme. Bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes or until vegetables are tender. Do not drain.
- Stir milk, chicken or turkey, potato soup, the 3/4 cup cheddar cheese, and pepper into vegetable mixture. Cook (stirring often) over medium heat until cheese melts and mixture is heated through.
- Sprinkle each serving with the remaining cheddar cheese. That's it! You're done.