Ingredients
1/2 cup shredded carrot2 tablespoons finely chopped onion2 tablespoons butter2 cups whole milk1 cup water3 cups frozen chopped broccoli1/8 teaspoon pepper2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted1 cup shredded cheddar cheese
Preparation
In a 3-qt. saucepan, saute carrot and onion in butter until carrot is tender. Add milk, water, broccoli and pepper; simmer, uncovered, for 10 minutes or until broccoli is tender, stirring occasionally. Add soup and cheese; cook over low heat until soup is heated through and cheese is melted.
