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Broccoli Potato Soup

By: Taste of Home's Fast Family Favorites 
"Add a few handy ingredients to make canned soup taste just like homemade. The creamy mixture that results is hearty with chunks of broccoli and potato."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (4)

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 cups broccoli florets
  • 1 small onion, thinly sliced
  • 1 tablespoon butter or margarine
  • 1 (10.75 ounce) can condensed cream of potato soup, undiluted
  • 1 cup milk
  • 1/2 cup water
  • 3/4 teaspoon minced fresh basil
  • 1/4 teaspoon pepper
  • 1/3 cup shredded Cheddar cheese

Directions

  1. In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted.

Footnotes

  • © 2002 Reiman Media Group, Inc.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 2, 2008 by Kristy Parker   view full review
This idea was good, but I like my potato soup to be a bit more flavorful. I added about a cup...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on May 1, 2008 by Pattie B.   view full review
Very tasty! I made it without the cheese to cut down the calories and it's still very good.
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 1, 2007 by theloveofcookin   view full review
This is a great and hearty soup. Good for those stormy days.
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 1, 2008 by xezandria   view full review
this was great! Next time i make a soup like this, i am not going to use a can of soup mix

 

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