Potatoes and chicken stock ensure you won’t leave the table hungry after enjoying this vegetable soup. The recipe is from Good Housekeeping.
Broccoli Soup 1 quart lower-sodium chicken broth 10 ounces frozen broccoli, thawed 2 cups leftover mashed potatoes 1/8 teaspoon pepper 2 cups shredded Cheddar cheese Lemon, sliced
Parsley, chopped Shredded cheese, for garnish
1. In blender, puree chicken broth and broccoli. Transfer to 4-quart pot. 2. Heat to boiling on medium-high. Whisk in potatoes and pepper. Simmer on low heat for 10 minutes. Stir in 2 cups shredded Cheddar cheese. 3. Garnish with lemon slices, chopped parsley and cheese. Serves 4.