Super-easy cream of broccoli soup
1 medium, chopped
frozen chopped broccoli
20 oz, thawed
canned condensed cream of potato soup
32¼ oz, three 10 3/4 oz cans
low-fat shredded cheddar cheese
¾ cup(s), extra-sharp
⅛ tsp(s), or to taste
1 tsp(s), or to taste (optional)
- Melt butter in a large nonstick saucepan over low heat. Add onions and increase heat to medium-low; cover and cook, stirring occasionally, until tender, about 7 minutes.
- Stir in broccoli and potato soup; gradually stir in milk until blended. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes. Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired.
- Yields about 1 1/4 cups per serving.