“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!”
READY IN:
40mins
SERVES:
6
UNITS:
US

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!

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