Total Time
40mins
Prep 10 mins
Cook 30 mins

I have had this recipe for years and don't even remember where I got it. It is great on a cool fall evening served with fresh, hot bread. The evaporated milk is my substitute for cream. It works great in all kinds of cream soups. The recipe kind of cheats a little by using canned soup but the end result is quite flavorful!

Ingredients Nutrition

Directions

  1. Saute onion in butter until translucent.
  2. Add chicken broth, potato soup, and broccoli.
  3. Simmer on low approximately 15 minutes.
  4. Puree mixture with a hand blender (stick blender) until smooth.
  5. Add cheese, evaporated milk, and seasonings. Heat - do not boil. Enjoy!

Reviews

(1)
Most Helpful

Very good and easy to make soup. The weather here has turned cooler and this was perfect for a quick, warming dinner on a busy day. Made for Fall 2009 Pick A Chef.

LainieBug October 03, 2009

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