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Broccoli Cheese Soup
by Shannon Lang
serves: 4
  Broccoli and potatoes in a thick, creamy broth.
Ingredients:
  1 can   cream of celery soup
  1 can   cream of chicken soup
  3 C   milk
  1 Tbsp   dried minced onion
  1 tsp   dried parsley flakes
  1/2 tsp   garlic powder
  1/4 tsp   pepper
  3 C   frozen, chopped broccoli, thawed
  1 can   sliced potatoes, drained
  1/2 C   shredded cheddar cheese
Directions:
  In a large saucepan, combine the soups, milk, onion, parsley, garlic powder, and pepper. Stir in broccoli and potatoes; heat through. Just before serving, sprinkle with cheese.