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Ingredients25 m servings 254 cals
Original recipe yields 4 servings
- Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
- Stir the soup, milk, pepper and potatoes in the skillet and heat through. Sprinkle with parsley.
- Tip: You can substitute 2 cans (about 16 ounces each) whole white potatoes, rinsed, drained and sliced for the medium potatoes.
Per Serving: 254 calories; 9.1 g fat; 38.8 g carbohydrates; 4.8 g protein; 20 mg cholesterol; 565 mg sodium. Full nutrition
ReviewsRead all reviews 3
Easy and definitely a feel good food. I didn't have brocoli soup on hand so I used cream of mushroom and added in some shredded cheddar cheese until it had enough cheesy flavor. The cheese made ...