Super Easy Cream of Broccoli Soup

By LoisD

4 WW points

Ingredients

• 1 tsp unsalted butter
• 1 medium onion chopped
• 20 ozf rozen chopped broccoli,thawed
• 32 1/4 oz canned condensed cram of otato soup (three 10 3/4 oz cans)
• 4 cups fat free skim milk
• 3/4 cups low fat shredded cheddar cheese (extra sharp)
• 1 tbl Dijon mustard
• 1/8 tsp cayenne pepper or to taste
• 1 tsp kosher salt or to taste
• Add nutmeg (optional)

Preparation

Step 1

Melt butter in large non stick saucepan over low heat
Add onions and increase heat to med-low, cover and cook stirring occasionally until tender (about 7 min)

Stir in broccoli and potato soup, gradually stir in milk until blended.
Increase heat to med-high and bring to a boil
Reduce heat to low and simmer, covered stirring occassionally, until broccoli is tender - about 5 minutes
Remove from heat, stir in cheese, mustard and cayenne until cheese melts
Season to taste with salt if desired.
Puree all or part of the soup for thicker consistency

Yields 1 1/4 cups per serving