Prep Time: 15 minsTotal Time: 45 minsServings: 6-8
About This Recipe
“My friend Donna brought this into work one day. It was gobbled up within an hour. Thankfully, she agreed to share the recipe. This is such a nice soup to serve during the fall and winter, I thought I would share it too.”
Ingredients 1/4 cupwater1/4 cupchopped onion2tablespoons margarine or 2tablespoonsbutter2cupsmilk10ounces canned corn or 10ouncesfrozen corn1lbVelveeta cheese, cubed1/8 teaspoonpepper2 (10 1/2 ounce) cans cream of potato soup1 (10ounce) packages frozen chopped broccoli, thawed1carrot, grated
DirectionsIn a 3-quart saucepan, melt margarine or butter and sauté onion and carrot for a few minutes or until tender.Add water, pepper, corn, and broccoli.cover and simmer for 10 minutes.Add potato soup, cheese, and milk.Stir until cheese melts and soup is warmed throughout.DO NOT BOIL!Enjoy, may ladle into soup bowls and top with croutons.