Makes: 4 servings

A tasty and made-from-scratch soup that comes together quickly with the help of instant mashed potatoes and powdered milk.

Ingredients

• 4 cups broccoli (chopped)
• 1 small onion (chopped)
• 4 cups low-sodium chicken broth (can also use vegetable broth)
• 1 cup non-fat evaporated milk
• 1/2 cup instant mashed potatoes, prepare with water for 1 cup potatoes (or 1 cup leftover mashed potatoes.)
• salt and pepper (to taste, optional)
• 1/4 cup cheddar cheese, shredded

Directions

1. Combine broccoli, onion, and broth in large saucepan.
2. Bring to a boil.
3. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
4. Add milk to saucepan. Slowly stir in potatoes.
5. Cook, stirring constantly, until bubbly and thickened.
6. Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
7. Ladle into serving bowls.
8. Sprinkle about 1 tablespoon cheese over each serving.

Source: Don’t Play With Your Food: Fall and Winter Cookbook, Arizona Nutrition Network