Broccoli Potato Soup Rcb(Serves 4 People) - cooking recipe

Ingredients

4 all-purpose potatoes, chopped
1 pkg. frozen broccoli or 2 c. chopped fresh broccoli
1 medium onion, chopped
2 cans cream of mushroom soup
2 c. milk
3 c. water
3 Tbsp. butter
salt, pepper, cayenne and parsley flakes, seasoned to taste
2 c. grated Swiss cheese
potato flakes (instant)

Preparation

Cook potatoes, broccoli and onion in water for 1/2 hour or until just tender.
Add soup, seasonings, milk and butter.
Just before serving the piping hot mixture, add cheese and stir to melt.
If mixture is too thin, thicken slightly with the instant potato flakes.
Serve with crusty bread and a crispy salad for a hearty meal.