Monday, January 24, 2011

Potato Soup for dinner...with modifications

1 carton (32 oz) veggie broth (feel free to use chicken broth) 
1/3 cup chopped onion (I used 1/2 cup)
1 box (9 oz) Green Giant® frozen broccoli cuts ( I used of freshly steamed)
2 cups milk
1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry) (I used a Idahon garlic)
2 cups chopped cooked chicken (sans this for my crew)
1 cup shredded Swiss cheese (4 ounces) (I only had monteray jack)
1/2 teaspoon salt ( I used a large dash of garlic salt too!)

1.   Heat broth, onion (I sauteed my a minute or two first) and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
2.   Stir in milk and potatoes until well blended; stir in remaining ingredients.
3.   Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.

I also made GF honey cornbread AND a SUPER DUPER EASY pot pie for hubby from a recipe I created ALL ON MY OWN, that he REALLY enjoyed!!! (can you tell I'm excitied??!!!) I will post that soon....need to watch one of my favorite shows...HOUSE!

Thanks to

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