As the leaves begin to change and the weather (finally) begins to cool off it is time to start thinking about fall cooking. While for most people that means making every pumpkin recipe in existence (check out this link), I start to think about delicious soups and chilies. As the days become shorter it is important to have a few recipes in your back pocket that can be quickly and easily prepared. This Broccoli Cheese Soup recipe is a Hy-Vee original that my borrowed from a friend about five years ago. The ingredients for this recipe store very well and I usually try to keep them on hand for a busy week night.
Lite and Hearty Broccoli Cheese Soup
2 cups chopped frozen broccoli
1/4 cup diced green onion
1 cup water
1 can (14.5-ounce) low-sodium chicken broth
1 bag (4-ounce) Idahoan loaded baked-flavored mashed potatoes
1 1/2 cups skim milk
1 cup 2 percent-milk shredded cheddar cheese
Black pepper to taste
In a large saucepan, combine broccoli, onion, water and chicken broth. Bring to a boil over high heat. Reduce heat and simmer 5 minutes.Stir in mashed potatoes until smooth.Slowly stir in milk. Do not boil. Add cheese and stir until smooth. Season with black pepper.