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'Leftovers' Broccoli Potato Soup

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

4 cups broccoli (chopped)
1 small onion (chopped)
4 cups broth (chicken or vegetable broth, low-sodium)
1 cup evaporated milk (non-fat)
1 cup potatoes (mashed, leftover or 1/2 cup mashed potatoes, instant & prepare with water to make 1 cup potatoes)
1/4 cup cheddar cheese (shredded)
salt (to taste)
black pepper (to taste)
  1. Combine broccoli, onion, and broth in large sauce pan.
  2. Bring to a boil.
  3. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
  4. Add milk to soup. Slowly stir in mashed 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.
Meal Type: Lunch, Dinner
Category: 30 Minutes or Less, Kid-Friendly
Food group: Vegetables, Dairy
Season: Winter, Fall
Cuisine: Vegetarian