Cream of Broccoli and Cheddar Soup

saving dinner, winter, week 6 Serving suggestions- big salad and whole grain rolls

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped
• 1 (16 ounce) bag  frozen chopped broccoli
• 2  cups chicken broth
• 1 1⁄2 cups mashed potatoes, from leftovers
• 2  cups milk
• 1 1⁄2 cups cheddar cheese, shredded
•  salt
•  pepper

Directions

1. In a soup pot heat olive oil over medium-high heat and cook onion.
2. When onion is translucent add broccoli and chicken broth.
3. Cook until broccoli is tender, about 3 minutes or so.
4. Add mashed potatoes, mixing well until incorporated.
5. Heat for 5 minutes, then add milk and bring back up to temperature.
6. Add cheddar cheese and stir until melted through.
7. Salt and pepper to taste.